现代食品科技2017，Vol.33Issue(7)：163-171,9.DOI:10.13982/j.mfst.1673-9078.2017.7.024
真空冷冻干燥条件对多谷物全粉品质影响的研究
Effect of Vacuum Freeze-drying on the Quality Characteristics of Blended Whole Cereal Flour
摘要
Abstract
To obtain high-quality blended whole cereal flour product,fresh green wheat berry,corn,and green bean were mixed and milled,followed by vacuum freeze-drying.The cereal flour was analyzed for nutritional characteristics,physical properties,and sensory evaluation,using pre-freezing temperature,material thickness,and drying time as experimental factors.The weighted average method was used to determine the optimal operating parameters for vacuum freeze-drying process.The results indicated that the optimum ratio of green wheat berry,corn,and green bean was 3:3:4,and the effects of these three factors on the overall index score were in the decreasing order of drying time＞material thickness＞ pre-fieezing temperature.Under the optimal drying conditions (pre-freezing temperature:-40 ℃C,material thickness:5 mm,and drying time:35 h),the composition of vitamin C,carotenoids,proteins,and flavonoids of the blended whole cereal flour were 40.73 × 10-2 mg/g,6.25 μg/g,18.36％,and 1.12 mg/g,respectively.Under the aforementioned optimal conditions,the prepared blended whole cereal flour had high quality,good solubility (19.67％),good rehydration ratio (200.68％),low hygroscopicity (5.25％),uniform color,frne particles,and unique aroma,with a comprehensive sensory quality score of 96.关键词
多谷物全粉/真空冷冻干燥/营养特性/物理特性/优化Key words
blended whole cereal flour/vacuum freeze-drying/nutritional characteristics/physical property/optimization引用本文复制引用
张康逸,何梦影,杨帆,贾盼盼..真空冷冻干燥条件对多谷物全粉品质影响的研究[J].现代食品科技,2017,33(7):163-171,9.基金项目
河南省重大科技专项(151100111300) （151100111300）
国家农业科技成果转化项目(2014D00000114) （2014D00000114）
河南省科技开放合作项目(152106000054) （152106000054）
