板栗粉热风干燥和真空冷冻干燥的品质比较

研究了热风干燥法和真空冷冻干燥法对板栗粉感官品质、营养成分、色泽以及复水性的影响,并制定了2种板栗粉的营养标签.实验结果表明,真空冷冻干燥方式有效地保存了板栗粉中的还原糖、总碳水化合物等营养成分,真空冷冻干燥板栗粉的色泽相对较浅,板栗风味也略淡,颗粒较细,适合添加到焙烤食品中.而当热风干燥参数选择60℃、8 h时,产品色泽浅黄,有板栗的特殊香气,也保存了大部分营养成分,适合添加到板栗风味食品中.2种方法制备的板栗粉属于蛋白质来源食物和低脂肪食品,均提供较高能量,营养丰富.

Comparison of Quality of Chestnut Powder under Treatment of Hot Air Drying and Vacuum Freeze-drying

The effects of hot air drying and vacuum freeze-drying on the sensory quality, nutritional contents, color, and rehydration of chestnut powder were investigated in this study. And the nutrition label of two kinds of chestnut flour was developed. The results showed that the vacuum freeze-drying effectively saved the reducing sugar, total carbohydrate, and other nutrients of chestnut flour. The chestnut flour treated by vacuum freeze-drying had relatively light color, smaller particles, and slightly lighter flavor, which was suitable for the baked foods. When hot air drying parameters were 60 ℃ and 8 h, the product had light yellow color with special chestnut aroma and most of the nutrients, which was suitable for the chestnut-flavor foods. Chestnut powder prepared by the two methods contains high protein, low fat, and high energy, which is rich in nutrient.