不同干燥方法对干湿梅理化性质的影响研究  

Effects of Different Drying Methods on Physicochemical Properties of Salted Plum

作　　者：申晓曦[1] 李汴生[1] 刘伟涛[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第12期1305-1308,1313,共5页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2006A25001004)

摘　　要：采用强制对流干燥、自然对流干燥、烘箱干燥、温室干燥、自然日晒干燥对干湿梅进行干燥,研究干燥过程及产品的理化性质。结果表明:强制对流、自然对流、与烘箱干燥较温室与自然日晒干燥耗时缩短70%以上;烘箱干燥缺少太阳能干燥物料的特殊香气;温室与自然日晒干燥由于夜间缓苏导致组织结构疏松,嚼感降低,硬度值变化减缓,感官评价较差;强制对流干燥色泽变化适度,感官性能最佳。Five drying methods were applied on the salted plum,including forced convection drying,natural convection drying,oven drying,greenhouse drying,and natural sun drying.And their effects on the physicochemical properties of ganshimei were studied.The results showed that the drying times of forced convection drying,natural convection drying and oven drying were 70% shorter than those of greenhouse drying and natural sun drying methods.The plum treated with solar drying method showed special aroma,which was not found with oven drying method.The chew-sense and hardness of the salted plum treated by greenhouse drying and natural sun drying methods were lower than those by other methods.The salted plum treated with forced convection drying showed the best sensory quality.

关 键 词：干湿梅 干燥方法 理化性质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]