食品科学2017，Vol.38Issue(17)：47-52,6.DOI:10.7506/spkx1002-6630-201717009
热风与中短波红外泡沫干燥对桑葚粉品质的影响
Effects of Hot-Air and Medium-Short Wave Infrared Foam Drying on the Quality of Mulberry Powder
摘要
Abstract
In order to prepare high quality mulberry powder, foam drying technology was applied to mulberry drying. Food-grade monoglyceride, soy protein isolate and sodium carboxymethyl cellulose were used as foaming agent and stabilizer for foam drying in this study. Mulberry powder was produced by using hot air foam drying (HAFD, 50, 60 and 70 ℃) in comparison with short-medium wave infrared foam drying (SMIRFD, 50, 60 and 70 ℃). The moisture content, water activity (aw), glass transition temperature (Tg) and particle size of mulberry powder produced by SMIRFD at 70 ℃ were 0.107 g/g, 0.173, 5.033 ℃, and 19.037 μm, respectively.The product showed higher retention of cyanidin-3-O-glucoside (C-3-G) and cyanidin-3-O-rutinoside (C-3-R). In summary, SMIRFD at 70 ℃ was a suitable drying method for the production of high-quality mulberry powder.关键词
桑葚粉/泡沫干燥/红外干燥/品质Key words
mulberry powders/foam drying/infrared drying/quality分类
轻工纺织引用本文复制引用
李斌,王夷秀,毕金峰,周沫,陈芹芹..热风与中短波红外泡沫干燥对桑葚粉品质的影响[J].食品科学,2017,38(17):47-52,6.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0400700) （2016YFD0400700）
