Effect of Different Pretreatment Methods on Properties of the Hot Air Drying Powder of Broccoli Defective Product

To clear the suitable hot air drying milling process pretreatment of the broccoli defective product,the effects of different pretreatment methods on the properties of HBD powder(the hot air drying powder of broccoli defective product)were studied by steam fumigation,hot water blanching and cut small pieces pretreatment,respectively. The results showed that:Blanching had the best effect on the HBD powder color luster,which had V_C retention higher,but poor solubility. The liquidity of the blanching 10 s powder was poor. The blanching 30 s powder was more difficult to absorb moisture,which could more conducive to compression molding and dry preservation. The steamed powder larger water solubility index. The average particle size of the steam 10 s powder was the smallest,the liquidity was poor,the content of total sugar and reducing sugar were the highest,and the moisture absorption capacity was the strongest,reached 22.8%.The steamed 30 s powder was more conducive to compression molding. The HBD powder of cut small pieces pretreated had strong expansion force and water holding capacity. The HBD powders by blanching 10 s,steam 10 s,pretreated suitable as a functional ingredient added to the food or adsorbed on the surface of the food. The HBD powders by blanching 30 s,steam 30 s pretreated suitable tablets,capsules and other product formulations processing.