食品与发酵工业2015，Vol.41Issue(1)：106-112,7.DOI:10.13995/j.cnki.11-1802/ts.201501021
不同联合干燥方式对火龙果粉品质的影响
Effect of different combined drying methods on the quality characteristics of pitaya powder
摘要
Abstract
To study the effect of different dehydration methods on coarse powder and superfine powder for pitaya,the paper studied different dying methods on physicochemical and nutritional quality of coarse powder and superfine powder for pitaya.These methods include hot air combined with explosion puffing drying (HA-EP),short and medium-wave infrared combined with explosion puffing drying (IR-EP),short and medium-wave infrared combined with vacuum drying (IR-V).The results showed that:the color of pitaya coarse powder and superfine powder were closest to that of fresh sample after IR-EP drying ; HA-EP and IR-EP drying superfine powder had better bulk density ; IR-EP and IR-V drying superfine powder had better solubility; IR-EP drying superfine powder had better rehydration; particle size of IR-EP drying superfine powder was 10.46 μm.By three different drying methods,the nutrition quality of dehydrated products decreased.In coarse powder of IR-Ep drying and superfine powder of IR-V drying,the protein content decreased 28.34％,16.92％ respectively,the Vitamin C decreased 41.67％,33.33％ respectively.With comprehensive consideration,pitaya coarse and superfine powder of IR-EP drying keepbetter quality of pitaya.关键词
火龙果/变温压差膨化干燥/联合干燥/粗粉/超微粉/品质Key words
pitaya / puffing drying/ combined drying / coarse powder/ superfine powder/ quality引用本文复制引用
陈晓旭,易建勇,毕金峰,刘璇,陈芹芹,吴昕烨..不同联合干燥方式对火龙果粉品质的影响[J].食品与发酵工业,2015,41(1):106-112,7.基金项目
公益性行业(农业)科研专项(No.201303077) （农业）
新疆生产建设兵团科技支疆计划(2013AB020) （2013AB020）
