不同干燥工艺制备板栗全粉的理化特性和风味比较

Comparison of the Physicochemical Properties and Flavors of Whole Chestnut Powder Produced by Different Drying Processes

摘要:

对比分析了几种干燥工艺制备的板栗全粉理化特性和风味。结果表明：所得板栗全粉中含灰分0.28%~0.35%、淀粉45.11%~5.07%、蛋白4.74%~5.51%、脂肪1.61%~2.68%；通过冷冻干燥和Vc护色处理后低温干燥的板栗全粉L值分别为87.29和87.55，与其他干燥工艺之间存在显著性差异（p<0.05）；板栗全粉色差ΔE范围为0.06~1.89，在可接受范围内；通过高温干燥工艺制得的三个板栗全粉糊化度为86.06%~91.57%；自然干燥和低温热风干燥制备的板栗全粉糊化度较低，分别为34.04%和33.76%；真空冷冻干燥所得板栗全粉持水性和吸油能力最高，分别为3.56 g/g和1.63 g/g，且与其它样品之间存在显著性差异（p<0.05）；板栗全粉风味物质主要来源于氮氧化物、甲烷、硫化物和乙醇等成分。研究表明不同干燥工艺对板栗全粉物化特性和香味具有显著性影响。研究结果也将为板栗精深加工、产品开发和副产物综合利用提供了重要理论基础。

Abstract:

The physicochemical properties and flavors of the whole chestnut powder prepared by different drying processes were compared and analyzed. Results showed that ash, starch, protein and fat contents of the obtained whole chestnut powder were 0.28%~0.35%, 45.11%~5.07%, 4.74%~5.51% and 1.61%~2.68% respectively. The L values of the whole chestnut powders dried by freeze drying and low temperature drying followed by Vc-initiated color protection treatment were 87.29 and 87.55, respectively, which were significantly different from those for the other drying processes (p<0.05). The ΔE values of the whole chestnut powders were in the range of 0.06~1.89, which were within the acceptable range. Three chestnut powders prepared by the high-temperature drying process had gelatinization degrees of 86.06%~91.57%. The gelatinization degrees of the whole chestnut powders prepared by natural drying and low-temperature hot air drying were lower (34.04% and 33.76%, respectively). The water-holding capacity and oil-absorbing capacity of the whole chestnut powder prepared by vacuum freeze-drying were the highest (3.56 g/g and 1.63 g/g, respectively, which were significantly different from other samples; p<0.05). The flavor substances of the whole chestnut powder mainly came from nitrogen oxides, methane, sulfur compounds and ethanol. This study showed that the different drying processes could affect significantly the physicochemical properties and flavors of the whole chestnut powders. This study also provides an important theoretical basis for the intensive processing of chestnut, product development, comprehensive utilization of by-products.