两种干燥方法对香椿芽干品品质的影响  

Impacts on the Quality of Toon Sprouts Dry Goods by Two Drying Methods

作　　者：高海生[1] 刘秀凤[1] 罗彩霞[1] 马烨[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066000

出　　处：《核农学报》2013年第8期1184-1188,共5页Journal of Nuclear Agricultural Sciences

基　　金：河北省百名优秀创新人才基金(Ⅱ-34)

摘　　要：试验采用2种不同的干燥方法对香椿芽进行干燥处理,测定各干燥条件下样品的各项指标,对比各样品的复水比、叶绿素含量、维生素C含量和干燥后叶片表面微观结构。结果表明:热风60℃的干燥条件下得到的干制品Vc含量和叶绿素含量最高,微波480W样品的沸水复水比最大。综合考虑,微波480W干燥条件下得到的香椿芽干制品的品质最好。Two drying methods were used on toon sprouts to test the indicators of samples under different drying conditions then to compare their rehydration ratio,chlorophyll content,vitamin C content and microstructure of the dried leaf surface.The result shoewed that Vc content and chlorophyll content were higher when toon sprouts were dried under the condition of hot air 60℃,boiling water rehydration ratio was higher under microwave 480W.Taken all the factors into consideration,the quality of dried toon sprouts was the best when dried under the condition of microwave 480W.

关 键 词：香椿芽 干燥 营养成分 复水性能 微观结构 

分 类 号：S644.4[农业科学—蔬菜学]