刘 禹¹，刘发云^2*，陈一萌¹，张 莉¹，毛鹏煜¹，尹翔东¹，柏红梅¹

（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.苍溪县猕猴桃食品有限责任公司，广元628400）

摘要：该研究以打浆、酶解、调配后的猕猴桃为原料，分别采用热风干燥、喷雾干燥、真空冷冻干燥制作猕猴桃粉，通过测定色差（L*、a*、b*）、水分含量、维生素C、总酸、总糖、得率、休止角、堆积密度、溶解性、可溶性固形物含量、吸湿率和结块度14个品质指标，系统比较了3种常见的干燥方式制备的猕猴桃粉品质的差异。结果表明：三种干燥方式制备的猕猴桃粉总酸和总糖含量差异较小；喷雾干燥能有效维持猕猴桃的色泽，其水分含量、休止角、堆积密度、吸湿率和结块度均为最低，分别为3.96g/100g、34.04°、0.42g/mL、3.03%和40.68%，得率、维生素C、溶解性、可溶性固形物含量分别高达76.4%、74.43mg/100g、8.68%和8.37%；热风干燥红心猕猴桃粉呈现焦黄色，堆积密度最大，但维生素C含量最低，且水分含量、吸湿率和结块度最高；真空冷冻干燥红心猕猴桃粉更接近猕猴桃的绿色，维生素C和可溶性固形物含量最高，但与喷雾干燥红心猕猴桃粉相比流动性差、得率低、吸湿率和结块度偏高。根据构建主成分得分函数表达式计算得到喷雾干燥红心猕猴桃粉主成分综合得分最高，品质最好，其次是真空冷冻干燥红心猕猴桃粉，热风干燥红心猕猴桃粉得分最低。

关键词：猕猴桃粉；热风干燥；喷雾干燥；真空冷冻干燥；主成分

中图分类号：TS255.4 文献标识码：A 文章编号：1674-506X（2025）03-0033-0007

Effect of Drying Methods on the Quality of Red Core Kiwifruit Powder Based on Principal Component Analysis

LIU Yu¹, LIU Fayun^2*, CHEN Yimeng¹, ZHANG Li¹, MAO Pengyu¹, YIN Xiangdong¹, BAI Hongmei¹

(1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu 611130, China;

2.Cangxi County Kiwifruit Food Co., Ltd., Guangyuan 628400, China)

Abstract: This study used kiwifruit that had been pulped, enzymatically hydrolyzed, and blended as raw materials, and used hot air drying, spray drying, and vacuum freeze drying respectively to produce kiwifruit powder. By determining 14 quality indexes including color difference (L*, a*, b*), moisture content, vitamin C, total acid, total sugar, yield, angle of repose, packing density, solubility, soluble solid content, moisture absorption rate and caking degree, quality differences of kiwifruit powder prepared by 3 common drying methods were systematically compared. The results showed that there was slight difference in total acid and total sugar content of kiwifruit powder prepared by the three drying methods. SD could effectively maintain the color of kiwifruit, and its moisture content, repose angle, packing density, moisture absorption rate and caking degree were the lowest, being 3.96 g/100 g, 34.04°, 0.42 g/mL, 3.03% and 40.68%, respectively. The yield, vitamin C, solubility and soluble solid content were 76.4%, 74.43 mg/100 g, 8.68% and 8.37%, respectively. HAD red core kiwifruit powder showed scorched yellow with the highest packing density, but the lowest content of vitamin C, and had the highest moisture content, moisture absorption rate and caking degree;VFD red core kiwifruit powder had color closer to the green of kiwifruit, with the highest content of vitamin C and soluble solids, but compared to SD red core kiwifruit powder, it had poor fluidity, low yield, high moisture absorption rate and caking degree. According to the calculation of the score function expression of the principal component, the comprehensive score of the principal component of SD red core kiwifruit powder was the highest and had the best quality, followed by VFD red core kiwifruit powder, HAD red core kiwifruit powder scored the lowest.

Keywords: kiwifruit powder; hot air drying; spray drying; vacuum freeze drying; principal component

doi: 10.3969/j.issn.1674-506X.2025.03-005