食品科学 ›› 2017, Vol. 38 ›› Issue (13): 96-101.doi: 10.7506/spkx1002-6630-201713016

• 基础研究 • 上一篇    下一篇

干燥介质对脱水胡萝卜特性的影响

丁真真,陈计峦,张 超,马 越,赵晓燕   

  1. 1.北京市农林科学院蔬菜研究中心,果蔬农产品保鲜与加工北京市重点实验室,农业部蔬菜产后处理重点实验室,农业部华北地区园艺作物生物学与种质创制重点实验室,北京 100097;2.石河子大学食品学院,新疆 石河子 832000
  • 出版日期:2017-07-15 发布日期:2017-07-11

Effect of Drying Media on the Quality of Dehydrated Carrots

DING Zhenzhen, CHEN Jiluan, ZHANG Chao, MA Yue, ZHAO Xiaoyan   

  1. 1. Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; 2. College of Food Science, Shihezi University, Shihezi 832000, China
  • Online:2017-07-15 Published:2017-07-11

摘要: 以空气、O2、N2、O3以及CO2作为干燥介质,比较干燥介质对脱水胡萝卜品质的影响。结果显示,以N2作为干燥介质可以显著缩短干燥时间,比以空气作为干燥介质节能16.10%;同时,以N2作为干燥介质可以提高脱水胡萝卜复水性;提高胡萝卜中类胡萝卜素保留率(70.2%)和VC保留率(42.1%),比分别以空气作为干燥介质提高了8.9%和13.7%;而且,复水后的脱水胡萝卜最接近于新鲜胡萝卜状态,整体感官品质优于其他干燥介质。因此,使用N2作为干燥介质可以获得比其他4 种干燥介质品质更好的脱水胡萝卜。

关键词: N2, 胡萝卜, 干燥介质, 品质

Abstract: The effects of air, O2, N2, O3 and CO2 as drying media on the quality of dehydrated carrots were evaluated. The use of nitrogen as a drying medium nitrogen significantly reduced the drying time, thereby saving energy by 16.10% when compared with air. Nitrogen enhanced the rehydration capacity of carrots, and improved the retention of carotenoids (70.2%) and VC (42.1%) by 8.9% and 13.7% in comparison with air, respectively. Moreover, the overall sensory quality of nitrogen-dehydrated carrots was the best among all drying media. Therefore, nitrogen drying provided better dehydrated carrots than other drying media.

Key words: N2, carrot, drying media, quality

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