Abstract: The physical, nutrient and antioxidant properties of pickled cabbage powder were studied under freeze drying, spray drying, vacuum drying, microwave drying equipment, hot air drying and extrusion.
The results showed that the content of lactic acid and free amino acid in freeze-dried sauerkraut powder was the highest, which was 48.39% higher than that of hot air drying, 45.45%. The content of soluble dietary fiber in pickled cabbage powder was the highest after extrusion and puffing, which was 64.21 higher than hot air drying. The sprayed and dried pickled cabbage powder has the best brewing property, which is 32.39% higher than that of hot air drying. The quick-drying and vacuum freeze-drying of pickled cabbage powder has better fluidity, and the angle of repose is 25.51% smaller than that of hot air drying. , 23.14%.
Vacuum freeze-drying has the smallest bulk density, which is 31.17% lower than hot air drying. The freeze-drying powder has the lowest bulk density and 42.31% lower than hot air drying. The freeze-drying hydration ability is the highest, and the squeezed and processed pickled cabbage powder has the highest oil absorption capacity. , respectively, higher than hot air drying 61.61%, 77.14%; freeze-drying has the least impact on the hydroxyl radical scavenging rate or lipid peroxide inhibition rate.
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