微波干燥荷花及魔芋胶预处理对其影响的研究  

Study on microwave drying lotus and the effect of konjac glucomannan pretreatment

作　　者：张甫生[1] 阚健全[1] 王雅立[2] 庞杰[2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与药品》2006年第02A期67-69,共3页Food and Drug

基　　金：福建省自然科学基金资助课题(F00016)

摘　　要：针对荷花的含水率高,花头、花瓣含水分不均的特性,进行了微波干燥处理试验,并对其干燥工艺参数及魔芋胶预处理的影响效果进行了研究。结果表明,微波干燥优于热风或真空干燥;最佳工艺参数为高热6min干燥3朵花;最适魔芋胶液浓度为0.1%。On the bases of lotus with high moisture and flowers with different moisture contents, microwave drying tests have been conducted. The research was done in lotus drying parameters and the effect of konjac glucomannan pretreatment. The result showed that： microwave drying was super to hot air or vacuum; the best technology parameter was drying 3 bundles in 3 minutes at the power of high fire; and the most suitable konjac glucomannan concentration was 0.1%.

关 键 词：微波 干燥 荷花 魔芋胶 

分 类 号：TS201[轻工技术与工程—食品科学]