不同干燥方式对木耳菜品质特性的影响研究  

Effects of Drying Methods on Quality of Gynura Cusimbua

作　　者：李建芳[1] 豆成林[1] 王荣荣[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南信阳464000

出　　处：《食品研究与开发》2012年第9期61-63,共3页Food Research and Development

摘　　要：研究热风干燥、真空冷冻干燥2种方式对木耳菜品质特性(包括失水率、营养成分、感官特性、收缩率及复水性能)的影响。结果表明,真空冷冻干燥方式能较好地保持木耳菜原有的感官特性,且对其营养成分影响较小,冻干后木耳菜复水性能也很好。对于木耳菜来说,是一种效果较好的干燥方式。This test studied on effects of freeze-drying and hot air drying on quality of Gynura cusimbua, determine index included ingredient content, sense organ characteristic and rehydration rate. The experiment result showed that FD could retain well sense organ characteristic of original Gynura cusimbua and effected on its ingredient content little obviously. FD-Gynura cusimbua＇s rehydration rate was higher. So, Freeze-drying is a good drying methods on Gynura cusimbua

关 键 词：真空冷冻干燥 热风干燥 木耳菜 品质特性 

分 类 号：S636.9[农业科学—蔬菜学]