香葱干燥工艺研究  

Study on the Drying Technology of Chinese Chives

作　　者：代小梅[1,2] 杨性民[3] 姜丽[2] 刘青梅[3] 郁志芳[2] 

机构地区：[1]江苏食品药品职业技术学院江苏省食品加工工程中心,江苏淮安223003 [2]南京农业大学,南京210095 [3]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《中国调味品》2013年第11期25-30,共6页China Condiment

基　　金：国家863项目"常压高效节能均匀干燥新技术及装备研究"(2011AA100802)

摘　　要：研究了热风干燥和真空干燥下,不同干燥温度对香葱干燥速率、品质及微生物的影响。试验结果表明:当热风干燥温度超过70℃,感官品质劣变显著,葱叶褐变且严重萎缩变形,色差a*值显著增大,Vc含量和复水比显著降低;相比热风干燥,真空干燥温度对香葱的外观品质和复水性影响不大;香葱经过两种不同的方法干燥后,微生物数量均显著降低。研究显示,香葱进行真空干燥获得的产品质量好,适宜的干燥条件:温度70℃,压力0.1MPa,时间4h。The effect of drying rate, quality and microbes on Chinese chives at different temperature of hot air drying （AD） and vacuum drying （VD） is investigated. The results show that the sensory quality decreases significantly when drying temperature exceeds 70℃, as indicated by severe browning, atrophy and deformation, a＊ value increases, Vc content and rehydration ratio decease. Compared with AD, VD has less negative effect on the sensory quality and rehydration ration of dried chives. The dehydration methods could decrease the number of microbe significantly. Overall, VD is more suitable for Chinese chives drying, and the optimal drying condition is 0.1 MPa at 70℃ for 4 h.

关 键 词：香葱 真空干燥 热风干燥 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]