干燥时间·介质及蔗糖浓度对康乃馨干花品质的影响  

Effect of Drying Time and Medium as well as Sucrose Concentration on the Quality of Carnation Dried Flowers

作　　者：王玲玲[1] 夏晶晖[1] 

机构地区：[1]重庆文理学院生命科学与技术学院,重庆402160

出　　处：《安徽农业科学》2011年第2期838-839,共2页Journal of Anhui Agricultural Sciences

基　　金：重庆文理学院科研项目(Y2006sk78);重庆文理学院学生科研重点项目(XC2009028)

摘　　要：[目的]研究介质等因素对康乃馨干燥的效果。[方法]采用2种不同介质即河沙、食盐包埋的干燥方法,测定康乃馨干燥后的失水率、重量变化、感观分值等指标。[结果]从河沙、食盐包埋干燥处理康乃馨花朵鲜重变化和方差分析来看,24 h是最佳烘烤时间。不同浓度蔗糖浸泡康乃馨干燥处理后失水率和感观评价得出,30%浓度蔗糖浸花朵后河沙包埋烘烤24 h的效果最好。[结论]30%浓度蔗糖溶液浸泡后,用河沙包埋烘烤24 h能够作为康乃馨干燥花制作的一种方法。[Objective] The aim was to research the effect of medium on the drying of carnation.[Method] Drying methods of two different mediums,namely,salt and river sands,were adopted to determine the water loss rate,change of weight and sensory scores,etc.after the drying of carnation.[Result] From the change and variance analysis of carnation flowers fresh weight,it indicated the best baking time was 24 h.Through the water loss rate and sensory evaluation after soaking and drying treatment by different cane sugar concentration,it indicated that after soaking in 30% of sucrose solution,the best effect was baked in sand-burying treatment for 24 h.[Conclusion] After soaking in 30% of sucrose solution,a good method for the drying of carnation was baked in sand-burying treatment for 24 h.

关 键 词：康乃馨 干燥花 河沙 食盐 

分 类 号：S375[农业科学—农产品加工]