作　　者： ; ; ; (李少华）; (李启圣）;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2011年第9期275-279,共5页

摘　　要： 以新鲜南瓜为原料,分别对比研究了真空干燥和微波干燥两种不同干燥工艺对南瓜粉营养特性和感官性能的影响,重点研究了真空干燥的干燥温度、物料厚度与助干剂添加量(南瓜固形物与环状糊精比例)及微波干燥的干燥功率、物料厚度与助干剂添加量(南瓜固形物与麦芽糊精比例)三个因素的影响,以南瓜粉成品的VC和β-胡萝卜素含量及感官评分作为评价指标,确定最佳干燥工艺。结果表明:真空干燥的最佳工艺条件为物料厚度0.8cm、干燥温度60℃、环状糊精的添加量为3:1;微波干燥的最佳工艺条件为干燥功率选取中功率、物料厚度1.0cm、麦芽糊精的添加量为3:1。在此条件下所得南瓜粉成品的VC和β-胡萝卜素含量及感官评分分别为:66.36%、56.70%、81分及69.16%、68.90%、86分。 The effects of vacuum drying and microwave drying on the nutritional and sensory properties of pumpkin powder using fresh pumpkin as raw material were comparatively investigated.Emphases were respectively laid on the effect of vacuum drying temperature,thickness of material,the addition level of drying aid（the ratio of pumpkin solid to cyclic dextrin）and the power of microwave drying,thickness of material and the addition level of drying aid（the ratio of pumpkin solid to maltodextrin）on the quality of pumpkin powder using the rate of VC and β-carotene and sensory score as indicators.Results showed pumpkin powder with best quality produced by vacuum drying could be obtained when vacuum drying temperature was 60℃,the thickness was 0.8cm,and the addition of cyclodextrin was 3：1.For microwave drying,pumpkin powder with best quality could be achieved under the following conditions：microwave drying power of mid-power,the thickness of 1.0cm,and the addition of malt dextrin of 3：1.Under the above optimal conditions,the rates of VC and β-carotene and sensory scores of pumpkin powder were 66.36%,56.70%,81 and 69.16%,68.90%,86 respectively.

关 键 词： 南瓜 南瓜粉 真空干燥 微波干燥

领　　域： [轻工技术与工程] [轻工技术与工程]