Research On Efficient Preparation And Quality Characteristics Of Carrot Powder

In this study, Daucus carrot cv. hongxinsanhao was used for carrot powder preparation. Carrot powder was obtained by hot air drying (HD), short-and medium-wave infrared drying (SMID), vacuum drying (VD), vacuum freezing drying (VFD), explosion puffing drying (EPD) and spray drying (SD). Micronized carrot powder was gained by low-temperature ultra grinding. Physicochemical properties and flavor of carrot powders were systematically studied. This study would provide the theories basis and practice guidance for the processing technology of carrot industry.The results were as follows:(1)The appropriate parameters of SMID were:drying temperature of70℃, power of1125W, drying time of50min. Similarly, the optimal parameters of SD were:inlet air temperature of160℃, feed flow rate of20ml/min, weight ratio of maltodextrin and the dry matter weight of carrot pulp of4:1.(2)Comparative analysis results of the physicochemical, nutritional and sensory quality of carrot coarse powders (CCPs) showed that: The color difference (△E*were11.28) between CCP which obtained by SMID and raw carrot was least, the CCP prepared by SMID had better rehydration capacity(rehydration ratio was18.28) and oil absorption capacity(3.20ml/g), even had lower hygroscopicity(13.91%). The VC content (113.90mg/100g) almost as much as that of VFD. And its β-carotene content significantly higher than that of VD, then the comprehensive quality were more favorable. Terpenoids were reduced after drying. Comparative analysis results of the comprehensive quality(CCPs) showed that:SMID> VD> VFD>EPD>HD.(3)Comparative analysis results of the physicochemical, nutritional and sensory quality of carrot micronized powders (CMPs) showed that:The color difference (△E*were20.67) between CMP which obtained by SMID and raw carrot was smaller, the CCP prepared by SMID had better solubility(56.9%), lower hygroscopicity(13.36%), and largest volume density (0.68g/ml); Meantime, the VC content (182.03mg/100g) was highest, and the β-carotene content was just lower than the CMP obtained by VFD, then the comprehensive quality were more favorable. Terpenoids were reduced, but aldehydes, ketone and the other alkanes compounds were produced after drying. Comparative analysis results of the comprehensive quality (CMPs) showed that:SMID> VFD> VD> SD> EPD> HD.