食品科学 ›› 2008, Vol. 29 ›› Issue (8): 219-223.

• 工艺技术 • 上一篇    下一篇

三种干燥方法对蔬菜干制品品质的影响研究

马荣朝, 秦文,李素清   

  1. 四川农业大学信息与工程技术学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Effects of Three Drying Methods on Qualities of Dried Vegetables

 MA  Rong-Chao, QIN  Wen, LI  Su-Qing   

  1. College of Information and Engineering,Sichuan Agricultural University,Yaan 625014,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 以热风干燥、真空干燥和冷冻干燥三种方式制得的菠菜、水菜及胡萝卜干制产品为对象,对其复水性、色泽、营养指标等情况进行了测定。结果表明,真空冷冻干燥的产品质地疏松、复水性好、色泽保存好;热风干燥的产品密度大、复水性差、颜色有显著变化;胡萝卜干制品的品质优于菠菜和水菜干制品。

关键词: 干燥, 蔬菜, 干制品, 品质

Abstract: The dried products of spinach,pot herb mustard and carrot were obtained by hot air drying,vacuum drying and freeze-drying respectively,and the effects of the three drying methods on their qualities,such as rehydration properties,color and nutrition indexes,were studied. The results showed that the qualities of freeze-drying products are the best with puffed texture,the highest rehydration ratio and the better color. But the hot air drying products have poor quality properties,such as the lowest VC,caroteniods and chlorophylls contents and the biggest density. The quality of carrot product is better than that of spinach or pot herb mustard.

Key words: drying, vegetable, dried products, quality