摘要
采用热风干燥、中短波红外干燥、真空冷冻干燥、热风-变温压差膨化干燥和中短波红外-变温压差膨化干燥5种干燥方式制备超微蒜粉,研究不同干燥方式对超微蒜粉的物理特性、营养品质及抗氧化性的的影响。结果表明:物理特性方面,热风-变温压差膨化干燥的超微蒜粉粒径最小,真空冷冻干燥的超微蒜粉色泽和吸湿性最高,热风和中短波红外-变温压差膨化干燥的超微蒜粉复水性最高,热风-变温压差膨化和真空冷冻干燥的超微蒜粉溶解性和堆积密度最高。营养品质方面,热风干燥的超微蒜粉硫代亚磺酸酯含量最高,中短波红外、中短波红外-变温压差膨化干燥的超微蒜粉总酚含量最高。从抗氧化性来说,中短波红外-变温压差膨化干燥的超微蒜粉具有最高的抗氧化性。综合评价:中短波红外-变温压差膨化干燥的超微蒜粉综合品质最好,适宜将其用于超微蒜粉的工业化生产。
The physical, nutritional and antioxidant properties of five types superfine grinding garlic powder obtained by hot air drying（HAD）, middle and short infrared drying（IRD）, hot air-explosion puffing drying（HA-EPD）, middle and short infrared-explosion puffing drying（IR-EPD） and vacuum freezing drying（FD） were studied. From physical properties, superfine grinding garlic powder prepared by HA-EPD had the smallest particle size; superfine grinding garlic powder prepared by FD had the best color and highest hygroscopicity; superfine grinding garlic powder prepared by HAD and IR-EPD had the highest rehydration; superfine grinding garlic powder prepared by HA-EPD and FD had the highest solubility and bulk density. From nutritional properties, content of thiosulfinates in HAD superfine grinding garlic powder were higher than other four drying methods; content of total phenolic compounds in IRD and IR-EPD superfine grinding garlic powder were highest. From antioxidant property, IR-EPD superfine grinding garlic powder showed the highest antioxidant activity. In summary, middle and short infrared-explosion puffing drying is suitable for industrial production of superfine grinding garlic powder due to the excellent product quality.
作者
郭小宁
周林燕
毕金峰
易建勇
吴昕烨
陈晓旭
Guo Xiaoning Zhou Linyan Bi Jinfeng Yi Jianyong Wu Xinye Chen Xiaoxu(Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193 College of Food, Shenyang Agricultural University, Shenyang 110866)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第8期55-63,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
公益性行业(农业)科研专项(201303079)
新疆生产建设兵团科技支疆计划项目(2013AB020)
"十二五"农村领域国家科技计划课题(2012BAD31B06)
关键词
超微蒜粉
干燥
物理特性
营养品质
抗氧化性
superfine grinding garlic powder
dehydration
physical property
nutritional quality
antioxidant activity
