香葱干制技术研究进展  

Research Progress on the Drying Technology of Chives

作　　者：李昊杰 张德润 董京磊 李宁阳[1] LI Hao-jie;ZHANG De-run;DONG Jing-lei;LI Ning-yang(Key Laboratory of Food Processing Technology and Quality Control in Colleges and Universities of Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Longda Foodstuff Group Co.,Ltd.,Yantai 265200,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]龙大食品集团有限公司,山东烟台265200

出　　处：《中国调味品》2020年第3期198-200,共3页China Condiment

基　　金：山东省2018年度农业重大应用技术创新项目;2018年烟台市重点研发计划(2018ZDCX014)

摘　　要：干制为香葱的主要加工方式,干制后的香葱具有生产成本低廉、容易保存、方便携带与食用等优点。文章对香葱的干制技术方式、原理与产品质量等进行了总结,以VC含量、色差值、复水比、感官指标等香葱产品的主要指标进行了评价,对比不同的干燥方式对香葱品质的影响,以期为香葱的高效干制提供参考。Drying is the main processing method of chives,which has the advantages of low production cost,being easy to store,carry and eat.This paper summarizes the drying technology ways,principles and product quality of chives,evaluates the main indexes such as VC content,color difference value,rehydration ratio and sensory indexes of chives products,and compares the influence of different drying methods on the quality of chives,so as to provide reference for efficient drying of chives.

关 键 词：香葱 干制 进展 

分 类 号：TS201.1[轻工技术与工程—食品科学]