不同干制方法对甘薯茎尖品质的影响  

Impact of Different Drying Methods on Quality of Sweet Potato Tips

作　　者：褚亮亮[1] 董斌[2] 

机构地区：[1]新乡学院能源研究所,河南新乡453003 [2]新乡学院生命科学与技术系,河南新乡453003

出　　处：《新乡学院学报》2013年第4期272-274,共3页Journal of Xinxiang University

摘　　要：用热风干燥、微波干燥、真空干燥三种方法对甘薯茎尖进行干制,考察每种方法对产品复水性的影响,比较产品的复水率和维生素C保存率.结果表明,真空干燥(60℃,真空度0.06 MPa)下,复水性最好,复水率为396.49%,维生素C保存率最高,为71.67%.Three different kinds of drying methods which are hot wind drying, microwave drying and vaccum drying are adopted to dry sweet potato tips. Impacts of different drying methods on rehydration ability of products are studied, and the rehydration rate and preserving rate of Vit C of products are compared. Results show that the product have the best rehydration rate of 396.49% and preserving rate of Vc of 71.67% under vaccum drying（60 ℃, 0.06 MPa）.

关 键 词：甘薯茎尖 干制 维生素C 复水性 

分 类 号：S531[农业科学—作物学]