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中国精品科技期刊2020
许文静,陈昌琳,邓莎,等. 不同前处理方式对冻干蓝莓粉品质特性的影响[J]. 食品工业科技,2023,44(6):89−95. doi: 10.13386/j.issn1002-0306.2022050357.
引用本文: 许文静,陈昌琳,邓莎,等. 不同前处理方式对冻干蓝莓粉品质特性的影响[J]. 食品工业科技,2023,44(6):89−95. doi: 10.13386/j.issn1002-0306.2022050357.
XU Wenjing, CHEN Changlin, DENG Sha, et al. Effects of Different Pretreatment Methods on Quality Characteristics of Freeze-dried Blueberry Powder[J]. Science and Technology of Food Industry, 2023, 44(6): 89−95. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050357.
Citation: XU Wenjing, CHEN Changlin, DENG Sha, et al. Effects of Different Pretreatment Methods on Quality Characteristics of Freeze-dried Blueberry Powder[J]. Science and Technology of Food Industry, 2023, 44(6): 89−95. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050357.

不同前处理方式对冻干蓝莓粉品质特性的影响

Effects of Different Pretreatment Methods on Quality Characteristics of Freeze-dried Blueberry Powder

  • 摘要: 为探究不同前处理方式(破皮、打浆、过滤)对蓝莓粉品质影响,利用真空冷冻干燥技术制备蓝莓粉,测定其物理特性、活性成分及抗氧化能力,并用傅里叶红外光谱法分析其主要基团。结果显示:经过不同前处理方式制备的蓝莓粉,其物理特性及抗氧化能力均有不同。通过红外光谱分析,三种蓝莓粉的主要基团无明显变化。整果粉分散性好、总酚(5.48 mg/g)和花青素(0.69 mg/g)含量最高、抗氧化能力最强;果浆粉(PP)水分含量最低(5.47%),溶解性最高(71.38%);果汁粉(JP)平均粒径最小(98.62 μm),玻璃化转变温度最高(43.71 ℃)。整果粉(WP)溶解性较低,但抗氧化能力最强,可用作生产营养强化剂;果浆粉(PP)和果汁粉(JP)具有较好的物理特性,溶解性高,除了直接食用外,还可以进行压片加工或作为原料进一步加工固体饮料。三种蓝莓粉各有优势,可根据实际情况进行选择开发。

     

    Abstract: In order to explore the effects of different pretreatment methods (breaking skin, beating pulp, filtering, etc.) on the quality of blueberry powder, vacuum freeze-drying technology was used to prepare blueberry powder, and its physical properties, active components and antioxidant capacity were determined. Meanwhile, the main groups were analyzed by Fourier transform infrared spectroscopy. The results were as follows: The physical properties and antioxidant capacity of blueberry powder prepared by different pretreatment methods were different. Through infrared spectroscopy, the main groups of the three blueberry powders did not change significantly. The whole fruit powder (WP) had good dispersity and the highest contents of total phenol (5.48 mg/g) and anthocyanin (0.69 mg/g), and the strongest antioxidant capacity. Fruit pulp powder (PP) had the lowest water content (5.47%) and the highest solubility (71.38%). Fruit juice powder (JP) had the lowest average particle size (98.62 μm) and the highest glass transition temperature (43.71 ℃). Although WP had lower solubility, it had the strongest antioxidant capacity and could be used for processing nutritional fortifier. PP and JP had good physical properties and high solubility. Besides direct consumption, they could also be pressed for tablet processing or used as raw materials for further processing of solid drinks. The three kinds of blueberry powder had its own advantages and could be developed according to the actual situation.

     

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