Abstract
The effects of vacuum freeze-drying and spray-drying on the quality of Rhodomyrtus tomemtosa’s powder were compared in this study. The Analytical Hierar-chy Process（AHP） fuzzy mathematics method was used to evaluate the sensory indexes of the two kinds of drying methods, and the correlations between the sensory indexes and physicochemical properties was analyzed. The results showed that the total sugar, reducing sugar, total acid and anthocyanin content of Rhodomyrtus tomemtosa’powder produced by vacuum freeze-drying and the flowability and solubility of powder were better than those obtained by spray drying. However, the samples prepared by spray drying moisture content was lower, the color was better, the comprehensive sensory index value was higher than that of vacuum freeze-dried product. The color of Rhodomyrtus tomemtosa’s powder was significantly correlated with its anthocyanin content and color difference a* value. Results suggested that the taste of the Rhodomyrtus tomemtosa’s powder was significantly correlated with its total sugar content, reducing sugar, and total acid content. There was a significant correlation between the texture of the powder and its physical properties such as flowability and solubility. In summary,the vacuum freeze-dried produces high quality Rhodomyrtus tomemtosa’s powder, while the spray drying makes Rhodomyrtus tomemtosa’s powder with better comprehensive sensory index and suitable for industrial production.
Publication Date
3-28-2017
First Page
184
Last Page
188
DOI
10.13652/j.issn.1003-5788.2017.03.039
Recommended Citation
Hui, TANG; Ruimin, ZHONG; Jingkui, MA; Honghui, GUO; and Yongji, LIU
(2017)
"Quality comparison of rhodomyrtus tomemtosa’s powder by vacuum freeze drying and spray drying,"
Food and Machinery: Vol. 33:
Iss.
3, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.03.039
Available at:
https://www.ifoodmm.cn/journal/vol33/iss3/38
References
[1] 中国科学院华南植物研究所. 广东植物志: 第三卷［M］.广州: 广东科技出版社, 1998: 161-197.
[2] 郑联合, 王涛. 桃金娘汁的研制[J]. 食品科学, 1998(5): 61-62.
[3] JAAKOLA L. New insights into the regulation of anthocyanin biosynthesis in fruits[J]. Trends Plant Science, 2013, 18(9): 477-483.
[4] 靳桂敏, 钟瑞敏, 林朝朋. 岗稔黄酮苷提取工艺研究[J]. 现代食品科技, 2007, 23(3): 42-44.
[5] 靳桂敏, 朱建华, 钟瑞敏, 等. 岗稔果酒发酵过程中黄酮苷稳定性研究[J]. 酿酒, 2006, 33(4): 82-85.
[6] 詹耀才, 钟细娥, 靳桂敏. 岗稔果酒发酵工艺的研究[J]. 现代食品科技, 2008, 24(1): 39-41.
[7] 刘永吉, 钟瑞敏, 郭红辉, 等. 岗稔果制备高花色苷含量的真空浓缩果汁工艺探索[J]. 广东农业科学, 2014(18): 74-78.
[8] 刘国凌, 邝婷姗, 郭红辉, 等. 复合酶法制备澄清岗稔汁工艺优化[J]. 广东农业科学, 2014(24): 88-90.
[9] 赵广河, 张名位, 张瑞芬, 等. 气流超微粉碎对桃金娘果粉物理化学性质的影响[J]. 食品科学, 2016, 37(1): 17-21.
[10] 孟阳, 刘峰娟, 王玉红. 热风干燥温度对无核白葡萄干品质的影响[J]. 食品与机械, 2015, 31(1): 204-207.
[11] 廖小军. 果蔬加工技术四大趋势[J]. 江西食品工业, 2002(1): 46-47.
[12] 宋凯, 徐仰丽, 郭远明, 等. 真空冷冻干燥技术在食品加工应用中的关键问题[J]. 食品与机械, 2013, 29(6): 232-235.
[13] 肖彦达, 李加兴, 肖秀凤, 等. 八月瓜果粉喷雾干燥工艺优化及溶解特性研究[J]. 食品与机械, 2015, 31(5): 246-249.
[14] 王储炎, 阎晓明, 任子旭, 等. 不同干燥方式对桑椹果粉物理特性的影响[J]. 蚕业科学, 2013, 39(2): 340-345.
[15] 宋宏新, 李宏, 刘晓阳. 番茄喷雾干燥及真空冷冻干燥制粉工艺研究[J]. 食品科学, 2007, 28(5): 100-103.
[16] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007.
[17] 刘国凌, 郭红辉, 尚彬. 岗稔果皮花色苷体外抗氧化活性研究[J]. 食品工业, 2014, 35(1): 203-206.
[18] LIU Guo-ling, SUN Yang-ming, GUO Hong-hui. Thermal degradation of anthocyanins and its impact on in vitro antioxidant capacity of downy rose-myrtle juice [J]. Journal of Food Agriculture & Environment, 2013, 11(1): 110-114.
[19] 石东里. 枣品种果实干物质和含水量的测定与比较[J]. 畜牧与饲料科学, 2009, 30(1): 17-18.
[20] KIM S H, CHOI Y J, LEE H, et al. Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations[J]. Journal of the Korean Society for Applied Biological Chemistry, 2012, 55(2): 271-279.
[21] 常虹, 李远志, 张慧敏. 不同干燥方式制备菠萝粉的效果比较[J]. 农产品加工: 学刊, 2009(3): 135-137.
[22] 张颖, 但晓容, 卢晓黎. 板栗浆制备工艺参数对感官质量的影响[J]. 食品工业科技, 2009, 30(1): 255-258.
[23] 胡宝清. 模糊理论基础[M]. 2版. 武汉: 武汉大学出版社, 2010: 10-30.
[24] 许勇泉, 尹军峰, 袁海波, 等. 果蔬加工中褐变研究进展[J]. 保鲜与加工, 2007, 7(3): 11-14.
[25] 张少敏. 桃金娘果实色素的提取、纯化、性质研究及组分分离与结构鉴定[D]. 广州: 华南理工大学, 2012: 22-23.