不同干燥工艺制备的玉兰片品质比较  

Comparation of Dry Bamboo Shoots Processed by Different Drying Technology

作　　者：尹礼国[1] 冯学愚[1] 幸治梅 钟耕[3] 曾庆勇[1] 魏琴[1] 

机构地区：[1]宜宾学院西南特色经济植物保护与利用重点实验室,四川宜宾644007 [2]宜宾市科技局,四川宜宾644000 [3]西南大学食品科学学院,重庆北碚400716

出　　处：《四川食品与发酵》2008年第1期54-57,共4页Sichuan Food and Fermentation

基　　金：四川省宜宾市科技局2006年重点项目200601035资助

摘　　要：真空冷冻干燥与热风干制工艺生产的玉兰片,SO2含量均符合GB2760-1996要求,小于0.05g/kg,传统工艺生产的玉兰片SO2含量为0.448±0.025g/kg,超标严重。真空冷冻干制的玉兰片复水比高于热风干制工艺和传统工艺生产的玉兰片,复水后能够较好地保持竹笋的形状和清香味。热风干制工艺采用烫漂工艺和柠檬酸、半胱氨酸护色剂,并采用超声波处理促进护色剂在竹笋片中的扩散,护色效果好,产品复水性优于传统干制工艺。The residual SO2 of dry bamboo shoots processed by vacuum freeze-drying and hot air drying technology were both less than 0.05g/kg allowed by GB2760-1996, while 0.448±0.025g/kg processed by traditional technology. The rehy- dration of dry bamboo shoots processed by vacuum freeze-drying which could keep the shape and the aroma was better than the other two kinds of technology. The hot air drying with blanching, using citric acid, L-cysteine as color fixative diffused by ultrasonic was better than the traditional technology in rehydration characteristic.

关 键 词：竹笋 复水比 二氧化硫 真空冷冻干燥 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]