Effects of Different Drying and Grinding Methods on the Powder Characteristics and Nutritional Components of Auricularia nigricans Powder
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摘要: 为探究适宜的玉木耳粉制备工艺，采用热风干燥、真空冷冻干燥和微波真空干燥三种干燥模式对玉木耳子实体进行干制处理，干制后分别进行普通粉碎和超微粉碎，对不同处理下玉木耳粉粉体特性和营养成分差异性进行评价。结果表明：热风干燥模式粉体流动性和填充性显著优于其他处理（P<0.05），真空冷冻干燥持水、持油能力较好，超微粉碎可改善粉体特性，但流动性和填充性会有所下降，超微粉碎后粉体润湿下沉所需时间显著多于普通粉（P<0.05）。真空冷冻干燥玉木耳粉营养物质含量保存效果最好，其次为微波真空干燥，热风干燥对营养物质损耗较大，超微粉碎在一定程度上能提高玉木耳粉营养物质的溶出率。综合比较得出，玉木耳真空冷冻干燥超微粉较适合用作功能食品深加工原料。Abstract: In order to explore the suitable preparation technology of Auricularia nigricans powder,hot air drying,vacuum freeze drying and microwave vacuum drying were compared,and ordinary grinding and ultra-fine grinding were compared respectively after drying in this experiment. At the same time,differences of the characteristics and nutrient contents of the whole Auricularia nigricans powder prepared by different treatments were evaluated. The result showed that,the powder fluidity and filling ability were significantly better than other treatments(P<0.05),which were dried by hot air drying mode,however,the best way to hold water and oil was vacuum freeze-drying. Superfine grinding could improve the powder properties,but the fluidity and filling ability would decrease,the wetting and sinking time of ultrafine powder was significantly longer than that of ordinary powder(P<0.05).In terms of nutrient content,the best dried mode was vacuum freeze drying,microwave vacuum drying ranked second,the hot air drying mode had a great loss of nutrients. Superfine grinding could improve the dissolution rate of Auricularia nigricans powder nutritional components to some extent. It is concluded that the ultra-fine powder of vacuum freeze-drying of Auricularia nigricans is suitable for the further processing of functional food.
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