论文部分内容阅读
蓝莓粉作为一种风味独特、营养丰富的保健型功能性食品,在国内得到快速的发展,而蓝莓粉在加工和贮藏过程中很容易结块而使品质变差,为避免和减轻蓝莓粉在储藏过程中的结块问题,实验探索了不同温度、湿度以及粒径大小等对蓝莓粉结块现象的影响,并对比了不同蓝莓品种中糖、酸的含量,筛选出了不易结块的蓝莓品种,确定了减少蓝莓粉结块的最佳方法。结果表明:蓝莓的结块强度与其糖、酸含量呈现正相关性,糖酸含量越低,蓝莓粉的结块强度越小。储藏温度、湿度、粒径大小也显著影响蓝莓粉的结块程度,当储藏温度小于15℃、湿度小于20%,粉碎粒径较大时,蓝莓不易发生结块现象,有利于蓝莓粉的储藏。
Blueberry powder as a unique flavor, nutrient-rich health-functional foods, rapid development in the country, and blueberry powder in the process of processing and storage is easy to caking and deterioration of quality, in order to avoid and reduce the blueberry powder During the experiment, the effects of different temperature, humidity and particle size on the agglomeration of blueberry powder were explored. The contents of sugar and acid in different blueberry cultivars were compared, and the non-agglomerated blueberries were screened out Variety, identified the best way to reduce the clumping of blueberry powder. The results showed that there was a positive correlation between the caking intensity of blueberry and its sugar and acid content. The lower the sugar acid content, the smaller the caking intensity of blueberry powder was. Storage temperature, humidity and particle size also significantly affect the degree of agglomeration of blueberry powder. When the storage temperature is less than 15 ℃ and humidity is less than 20%, the blueberry is not easy to cake when the particle size is large, which is in favor of storage of blueberry powder .