作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《热带作物学报》 2013年第9期1807-1813,共7页

摘　　要： 以龙眼原浆为原料添加一定比例的助干剂喷雾干燥生产龙眼粉,采用单因素和L9(33)正交试验相结合,研究麦芽糊精、β-环状糊精和阿拉伯胶3种助干剂的添加量对龙眼粉品质特性的影响。通过正交直观分析和方差分析结果表明:麦芽糊精对出粉率、水分含量、b*值、流动性影响极显著;β-环状糊精对b*值、溶解性、流动性影响极显著;阿拉伯胶对溶解性、流动性影响极显著,且3种助干剂对龙眼粉多酚总量的影响主次顺序为:β-环状糊精>阿拉伯胶>麦芽糊精,β-环状糊精影响显著,阿拉伯胶和麦芽糊精影响不显著;优化助干剂的最佳配比为麦芽糊精20%、β-环状糊精2%、阿拉伯胶5%。 The single factor test and the L9（33）orthogonal experiment were used to evaluate the influence of the concentration of maltodextrin, β-cyclodextrin and gum arabic on the physicochemical properties of a powdered product obtained by spray-drying longan puree. By orthogonal intuitive analysis and variance analysis, the results demonstrated that： maltodextrin had extremely significant effect on drying yield, moisture content, b＊ values, liquidity; β-cyclodextrin showed extremely significant effect on b＊ values, solubility and liquidity; gum arabic had extremely significant effect on solubility and liquidity, only the β-cyclodextrin had significant effect on polyphenols content and the order was β -cyclodextrin 〉gum arabic〉maltodextrin; the best formulated compound reagents was composed of 20% mahodextrin, 2%, [3-cyclodextrin, 5% gum arabic.

关 键 词： 龙眼原浆 喷雾干燥 助干剂 龙眼粉 多酚总量

领　　域： [农业科学] [农业科学]