ZHANG Ming,MA Chao,HE Fatao,et al.Effects of Microwave Pre-drying Time on Drying Quality of Old Asparagus Stem Powder[J].Northern Horticulture,2023,(07):102-110.[doi:10.11937/bfyy.20222564]
微波预干燥时间对芦笋老茎粉体干燥品质的影响
- Title:
- Effects of Microwave Pre-drying Time on Drying Quality of Old Asparagus Stem Powder
- Keywords:
- microwave; pre-drying time; old asparagus stems; powder; drying quality
- 文献标志码:
- A
- 摘要:
- 以芦笋老茎为试材，采用微波预干燥方法，研究了不同微波预干燥时间对芦笋老茎粉体干燥品质的影响，以期为芦笋老茎微波热风联合干燥中微波预干燥时间参数的选择提供参考依据。结果表明：经微波2 min处理芦笋老茎粉体的DPPH自由基清除能力相对较强；微波4 min粉体粗多糖含量、持油力最好，较单一热风分别提高了6.30%和96.43%；微波6 min粉体色泽保持相对最好；微波8 min干燥速率最快，粉体平均粒径最小，且比表面积、持水力、膨胀力最好，较单一热风提高129.00%、28.00%和43.75%。经微波2 min、微波4 min处理的粉体适宜作为功能配料添加到固体饮料等各类食品中；经微波6 min处理的粉体适宜对产品色泽要求较高的功能配料生产；经微波8 min、微波10 min处理的粉体适宜进行规模化配料生产，并广泛应用于胶囊、压片糖果等系列大健康食品的加工。
- Abstract:
- Taking old asparagus stems as test materials,the effects of different microwave predrying times on the drying quality of old asparagus stems were studied by microwave predrying method，in order to provide reference for the selection of microwave predrying time parameters in microwave hot air combined drying of old asparagus stems.The results showed that the DPPH free radical scavenging ability of the old asparagus stem powder treated by microwave for 2 minutes was relatively strong；the content of crude polysaccharide and oil holding capacity of the powder of microwave for 4 minutes were the best，which were increased by 6.30% and 96.43% respectively compared with single hot air；microwave for 6 minutes,the color retention of the powder was relatively best；the drying rate of microwave 8 minutes was the fastest，the average particle size of the powder was the smallest，and the specific surface area，water holding capacity and expansion force were the best，which were 129.00%，28.00% and 43.75% higher than single hot air.The powder treated by microwave for 2 minutes and microwave for 4 minutes was suitable to be added to various foods such as solid beverages as functional ingredients；the powder treated by microwave for 6 minutes was suitable for the production of functional ingredients with high requirements for product color；after microwave treatment for 8 minutes and microwave for 10 minutes.The powder was suitable for large-scale ingredient production，and was widely used in the processing of capsules，tablet candies and other series of large health food.
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备注/Memo
第一作者简介：张明（1988-），男，硕士，助理研究员，现主要从事天然产物提取及功能食品研发等研究工作。E-mail：zhangming_101@126.com.责任作者：贾洪玉（1972-），女，博士，教授，现主要从事农产品加工等研究工作。E-mail：3208622393@qq.com.基金项目：泰山产业领军人才工程高效生态农业创新类资助项目（LJNY202105）。收稿日期：2022-06-21