改善脱水黄瓜复水后口感的研究  

Study on modifying mouth sense of freeze-drying cucumber

作　　者：鲍华军[1] 肖功年[2] 陈亦辉[1] 惠迪 杨方银 

机构地区：[1]海通食品集团余姚股份有限公司,余姚315475 [2]浙江科技学院,杭州310023

出　　处：《食品科技》2009年第2期59-62,共4页Food Science and Technology

摘　　要：对黄瓜的脱水方式、漂烫必要性以及渗透脱水工艺进行研究。试验结果表明,真空冷冻干燥是黄瓜脱水的最佳方式;黄瓜在预处理过程中不应漂烫;黄瓜的最佳渗透工艺参数为:NaCl浓度为5%,葡萄糖浓度为6%,渗透时间为30 min,黄瓜质量与浸泡液质量比为1∶2;黄瓜真空冷冻干燥到12.5 h就应结束干燥。The effect of the style of dehydration, necessity of blanching and procedure of penetration dehydration on the mouth sense of freeze-drying cucumber were studied in this paper. The results showed that the optimum style of dehydration was freeze-drying and according to the mouth sense, it didn＇t need blanching. The optimum procedure of penetration dehydration was 5% NaCI, 6% glucose, the weight ratio of cucumber and dipping solution was 1：2, and penetration 30 min, furthermore, when the cucumber was dehydratied to 12.5 hours, the dehydration should be over.

关 键 词：黄瓜 漂烫 渗透 冻干脱水 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]