干燥方法对山药片的品质影响  

Effect of the drying approach on the quality of yam slice

作　　者：黄琪琳[1] 张小波[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《食品科技》2009年第5期81-85,共5页Food Science and Technology

摘　　要：山药是一种药食同源性食物,具有极高的药用功能和营养价值。新鲜山药不宜长久储存,因此可将山药进行脱水干燥处理来延长它的保质期。将3个品种山药(淮山药、铁杆山药和佛手山药)的营养成分作了比较。首先以佛手山药为原料,进行微波干燥,热风干燥以及二者混合干燥,制成脱水山药片;然后通过比较复水山药的感官评定、复水率以及营养成分的变化确定出最佳的干燥工艺条件,结果为:先微波干燥(1200W,8min)后进行热风干燥(60℃、50%、5min)的混合干燥方法较好。对3个不同品种山药的营养成分作了比较,并找到了佛手山药较为适合的干燥工艺,为干制山药片的研发提供了理论依据。Yam is consumed either as a food or as a traditional Chinese herbal medicine, it possesses very effective medicine function and nutritional value. Fresh yam is not suitable for storage in a long time, so we can prolong the storage life by removing the moisture of yam. The nutrient composition of three varieties of yams （huai yam, tie-gan yam and fo-shou yam）were compared on this test. Firstly, Fo-shou yam as the raw material was processed to an off-water yam slice by different drying methods, such as microwave drying, hotair drying and the mixed-drying. The best method which was obtained by comparing the water-retum quality, sensory value and nutrient composition was microwave drying（1200 W, 8 min）, followed by hot-air drying （60℃, 50%, 5 min）. We compared the nutrient composition of three varieties of yams, and found the relatively suitable drying method for fo-shou yam on this test, which provided a theoretical basis for the research and development of yam.

关 键 词：山药 微波干燥 热风干燥 

分 类 号：TS205.1[轻工技术与工程—食品科学]