不同干燥方法对海芦笋干品品质的影响  

Effect of Drying Methods on the Physico-chemical and Sensory Quality of Salicornia bigelovii Torr.

作　　者：徐明亮[1] 周祥[2] 蔡金龙[2] 郁志芳[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《食品科学》2010年第11期64-68,共5页Food Science

基　　金：江苏省发展和改革委员会项目

摘　　要：分别采用热风(80℃,4h)、微波(420kW,5min后140kW,5min)及冷冻干燥(冷阱盘管温度-60℃,真空度13.48Pa以下)对海芦笋进行干燥,探讨3种方法对海芦笋干品感官品质,VC、叶绿素、粗纤维、氯化钠和总糖等物质的含量,复水性的影响。结果表明:80℃热风干燥海芦笋干品感官较差,复水性差,叶绿素保持率低,VC及总糖损失多;冷冻干燥能显著减少色泽变化,复水性好,干品中总糖、叶绿素含量较高;微波干燥效果介于热风干燥和冷冻干燥之间。3种干燥方法对海芦笋干品NaCl含量没有影响。The changes in the contents of chlorophyll,crude fiber,sodium chloride and total sugar,rehydration ratio and sensory quality of Salicornia bigelovii Torr.before and after hot-air drying（80 ℃,4 h）,microwave drying（420 kW,5 min,then 140 kW,5 min） or frozen drying（-60 ℃,below 13.48 Pa） were investigated.The results showed that hot air-dried Salicornia bigelovii Torr.exhibited poorer sensory quality,lower rehydration capacity,lower chlorophyll retention and more loss of vitamin C and total sugar.Frozen drying could significantly reduce color change,increase rehydration ratio,maintain more chlorophyll and sugar in Salicornia bigelovii Torr..Microwave drying was between hot air and frozen drying for drying efficiency.No significant difference in sodium chloride content was observed among the drying methods.

关 键 词：海芦笋 热风干燥 微波干燥 冷冻干燥 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] S649[轻工技术与工程—食品科学与工程]