新鲜啤酒花干燥方法研究  

A Study on Hot Air Drying of Fresh Hop

作　　者：舒翔[1] 雷静[1] 李永春[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2009年第3期601-604,共4页Xinjiang Agricultural Sciences

基　　金：国家支撑项目(2007BAD52B07)

摘　　要：采用正交实验设计,研究了啤酒花干燥过程中的摆放方式、温度和鼓风对流对新鲜啤酒花干燥速率和α-酸损失率的影响,结果表明3个因素对干燥速率和α-酸损失率两个指标都有显著影响(P<0.01),综合考虑两项指标,确定新鲜啤酒花的适宜加热干燥条件是:啤酒花花蕊朝上摆放、采用鼓风加热,温度为40℃。通过对干燥酒花的不同温度下的保存试验,得出酒花在-20℃低温条件,有利于减少α-酸损失。The study was conducted to reveal the effect of the placing way, temperature and convection condition on drying rate and a - acid loss rate of fresh hop under drying process with orthogonal design. The result showed that the 3 factors had significant effect on drying rate and a - acid loss rate. The suitable conditions for drying hops： hops- tipped upwards were displayed with convection conditions, hot - air drying at - 20℃ temperature, by which its a- acid loss rate could be reduced.

关 键 词：新鲜啤酒花 加热干燥 干燥速率 Α-酸 储藏 

分 类 号：S571.9[农业科学—作物学]