冷破碎猕猴桃果粉的研制及其品质特性研究

目的]优化猕猴桃果粉配方及干燥加工技术参数。方法]以冷破碎海沃德猕猴桃果浆为原料,经超高压灭菌后,采用感观评定和冻干方法,从果浆浓度、甜味剂、助干剂3个方面优化,研制出低热低糖的猕猴桃果粉配方;同时比较了真空冷冻干燥和喷雾干燥2种工艺下猕猴桃果粉的品质特性。结果]猕猴桃果粉的最佳配方为冷破碎果浆用量80%、甜菊糖苷0.02%、赤藓糖醇2.88%、麦芽糊精30%、可溶性淀粉10%、β-环糊精10%。2种工艺下猕猴桃果粉的组织特性、微观结构、理化和营养特性比较结果显示,冷冻干燥果粉组织疏松,黏聚力较小,其结块度、休止角、堆积密度、溶解时间均显著低于喷雾干燥所得果粉,因而其粉质优于喷雾粉。结论]该研究可以为猕猴桃果粉的工业化生产提供试验数据和参考。

Development and Quality Characteristics Analysis of Kiwi Fruit Powder with Cold Crushing Process

Objective] To optimize the processing technology of kiwi fruit powder and drying parameter formula.Method] Hayward kiwi fruit pulp which was obtained with cold crush process and sterilized by ultra high pressure was used as raw material,the kiwi fruit powder formula with low calorie and low sugar was obtained through sensory evaluation and freeze-drying method after optimization of pulp concentration,sweetener and dry agent.The quality indicators of kiwi fruit powder which obtained by vacuum freeze drying and spray drying were compared.Result] The results showed that the optimal formula of kiwi fruit powder was pulp concentration 80％,stevioside 0.02％,erythritol 2.88％,maltodextrin 30％,soluble starch 10％,β-cyclodextrin 10％.The compared results of texture characteristic,microstructure,physicochemical properties and nutritional characteristics of kiwi fruit powder in two drying methods indicated that freeze drying powder had large gap,loose tissue,less cohesive force,and its agglomeration degree,bulk density,repose angle and dissolution time were significantly lower than those of spray drying powder.So the fruit powder obtained with vacuum freeze drying is better than that of the spray drying. Conclusion]This study will provide the experimental data and reference for the industrial production of kiwi fruit powder.