不同干燥方法对海芦笋干品品质的影响.pdfVIP

64 2010,V01．31，No．11 良晶科孛 ※基础研究 不同干燥方法对海芦笋干品品质的影响 徐明亮1，周祥2，蔡金龙2，郁志芳-．宰 (1．南京农业大学食品科技学院，江苏南京 210095：2．江苏晶隆海洋产业发展有限公司，江苏大丰224145) 空度13．48Pa以下)对海芦笋进行干燥，探讨3种方法对海芦笋干品感官品质，VC、叶绿素、粗纤维、氯化钠和 总糖等物质的含量，复水性的影响。结果表明：80℃热风干燥海芦笋干品感官较差，复水性差，叶绿素保持率 低，VC及总糖损失多；冷冻干燥能显著减少色泽变化，复水性好，干品中总糖、叶绿素含量较高；微波干燥 效果介于热风干燥和冷冻干燥之间。3种干燥方法对海芦笋干品NaCl含量没有影响。 关键词：海芦笋；热风干燥；微波干燥；冷冻干燥；品质 Effectof Methodsonthe and ofSalicomiaTorr． Drying Physico—chemicalSensoryQuality bigelovii XU Ming-lian91，ZHOUXian92，CAIJin—lon92。YUZhi·fan91，宰 ofFoodScienceand Agricultural 210095，China； (1．College Technology，NanjingUniversity，Nanjing Maline 224145，China) 2．JiangsuJinglongIndustryDevelopmentCo．Ltd．，Dafeng Abstract：Theinthecontentsof cMorideandtotal ratioand fiber,80dium sensory changes chlorophyll，crude sugar,rehydration 5 frozen 13．48 resultsshowedthathotair-driedSalicomia Pa)were min)ordrying(一60℃，belowinvestigated．The 6鼬谢 Tomexhibited rehydration retentionandmorelossofvitaminCand poorer∞nso巧quality，lowercapacity，lowerchlorophyll total color could reduce ratio。maintain and sugar．Frozendryingsignificantly change，increaserehyclration mo雌cMorophyll inS口l{cornia Torr．．Microwavewasbetweenhotairandfrozen for sugar bigelovii drying dryingdryingefficiency．Nosignificant di丘h即cein∞di岫chloridecontentwasob