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1、现代食品科技ModernFoodScienceandTechnology2015,Vol.31,No.7热风与远红外干燥温度对苦瓜全粉品质的影响朱香燕，张珺，何义雁，邓放明（湖南农业大学食品科学技术学院，食品科学与生物技术湖南省重点实验室，湖南长沙410128）摘要：本研究以新鲜苦瓜为原料，分别采用热风与远红外两种干燥方法在不同温度条件下（40℃、50℃、60℃、70℃、80℃）制备苦瓜全粉，比较了两种不同干燥方法对苦瓜的干燥特性、色泽、Vc含量及保留率、皂苷含量等品质指标的影响。结果表明：热风干燥与远红外干燥的苦瓜
2、全粉品质随温度的改变而呈规律性变化，随温度的升高，干基含水量下降速度加快，干燥时长缩短；与新鲜苦瓜相比，制得的苦瓜全粉色泽随温度升高L值(明度)与b值（+黄，－蓝)变小，a值(+红，－绿)变大；Vc含量及保留率也随温度的升高而呈现先升后降的趋势，并在60℃达到峰值；皂苷含量随温度升高而降低。同一温度条件下，热风干燥效果明显优于远红外干燥。综合比较，热风干燥60℃条件下，干燥时间短，能耗损失低，苦瓜全粉色泽呈现好；Vc含量为63.42mg/100g，且保留率高达69.31%，皂苷含量为1.74%。关键词：苦瓜粉；热风干
3、燥；远红外干燥；品质文章篇号：1673-9078(2015)7-265-269DOI:10.13982/j.mfst.1673-9078.2015.7.042EffectsofHotAirandFar-infraredDryingTemperaturesonQualityofBitterGourd(MomordicacharantiaL.)PowderZHUXiang-yan,ZHANGJun,HEYi-yan,DENGFang-ming(HunanProvincialKeyLaboratoryofFoodScien
4、ceandBiotechnology,CollegeofFoodScienceandTechnology,HunanAgriculturalUniversity,Changsha410128,China)Abstract：Freshbittergourdswerepowderedusinghotairandfar-infrared(FIF)dryingmethodsatdifferenttemperatures(40℃,50℃,60℃,70℃,and80℃).Qualityindicatorssuchasdrying
5、characteristics,colorparameters,contentandretentionrateofVc,andmomordicosidecontent,werecompared.Theresultsshowedthatallindicatorsexhibitedregularchangeswithvariationsintemperature.Astemperatureincreased,themoisturecontentdecreasedfasteranddryingtimewasshortene
6、d.Comparedwithfreshbittergourd,valuesL(lightness)andb(+yellow,-blue)ofthecolorparametersofthepowderreduced,whilevaluea(+red,-green)increasedasthetemperatureincreased.Vccontentandretentionrateincreasedatfirstandthendecreasedwithincreasingtemperature,reachingapea
7、kat60℃.Additionally,momordicosidecontentdecreasedastemperatureincreased.HotairdryingwasfoundtobemoreeffectiveascomparedtoFIFdryingatthesametemperature.Insummary,whenhotairdryingat60℃wasused,dryingtimewasshorter,energylosswaslow,andthebittergourdshowedsatisfacto
8、rycolor.Additionally,theretentionrateofVcreachedashighas69.31%withacontentof63.42mg/100gand1.74%momordicoside.Keywords:bittergourdpowder;hotairdrying;far-infrareddrying;qual
