不同干燥方式对黑毛豆仁品质的影响  

Effects of Drying Methods on the Quality of Black Edmame

作　　者：刘霞[1,2,3] 江宁[2,3] 刘春泉[2,3] 李大婧[2,3] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏南京210014

出　　处：《食品科学》2011年第18期59-62,共4页Food Science

基　　金：江苏省农业科技自主创新项目(CX(10)232)

摘　　要：研究热风干燥、微波干燥、热风-气流膨化干燥、微波-气流膨化干燥、冷冻干燥5种不同的干燥方式对黑毛豆仁品质(VC和花色苷保留率、色泽、硬度、脆度、感官质量和微观结构)的影响。结果表明:冷冻干燥黑毛豆仁的VC和花色苷保留率最高、色泽良好,但硬度过低;微波干燥黑毛豆仁在VC和花色苷保留率方面仅次于冷冻干燥,产品的色泽和风味差;热风干燥黑毛豆仁的品质最差;热风-气流膨化干燥黑毛豆仁的品质次于微波-气流膨化的;微波-气流膨化干燥黑毛豆仁在VC和花色苷保留率、色泽方面与微波干燥产品无显著性差异,硬度和脆度得到了明显的改善,产品的感官质量较好,可作为最佳干燥方式应用于生产。The effects of five drying methods（freeze,microwave,hot-air,hot air-explosion puffing combination,microwave-explosion puffing combination drying） on physico-chemical properties（vitamin C,anthocyanins,color,hardness,crispness,sensory quality and micro-structure） of dried black edmames were investigated.The results showed that freeze-dried black edmames had the highest retention of vitamin C,anthocyanins,color,but poor hardness.Microwave-dried black edmames had higher retention of vitamin C and anthocyanin just inferior to those of freeze-dried ones,and the color and flavor was also poor.Hot-air dried black edmames exhibited the worst quality.Hot air-explosion puffing combination resulted in a reduction in the quality of dried black edmames when compared with microwave-explosion puffing combination although no obvious changes in the retention of vitamin C and anthocyanins and color were observed.Moreover,the hardness and crispness of dried black edmames was remarkably improved by microwave-explosion puffing combination.Thus,microwave-explosion puffing combination is applicable in practice as the best drying method.

关 键 词：黑毛豆仁 干燥方式 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]