不同干燥方式对香椿品质的影响  

Effects of Different Drying Methods on the Quality of Toona sinensis

作　　者：柳诚刚 刘海波 黄卉卉 王晓冬 孟丽丽 刘涛[1] LIU Chenggang;LIU Haibo;HUANG Huihui;WANG Xiaodong;MENG Lili;LIU Tao(XinYang Agriculture and Forestry University,Xinyang 464000,China;XinYang University,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]信阳学院,河南信阳464000

出　　处：《食品安全导刊》2022年第17期91-94,100,共5页China Food Safety Magazine

基　　金：信阳农林学院2021年高水平科研孵化器建设项目(FCL202110);信阳农林学院青年教师科研基金项目(2018LG014);2020年度河南省大中专院校就业创业课题(JYB2020074);信阳农林学院2019年度校级教育教学改革研究与实践项目(2019XJGLX12)。

摘　　要：为确定香椿的最佳干燥方式,研究比较了热风干燥、微波干燥、真空干燥及自然干燥对香椿品质的影响。结果表明,采用微波干燥感官评分最高,香椿的蛋白质含量最高,复水率最好;采用真空干燥,香椿的维生素C含量最高,但与微波干燥和自然干燥差别不大。因此,与其他3种干燥方式相比,采用微波干燥耗时短且品质好,干燥最佳条件为功率400 W,干燥时长为800 s。In order to determine the best drying method of Toona sinensis, the effects of hot air drying,microwave drying, vacuum drying and natural drying on the quality of Toona sinensis were studied and compared.The results showed that microwave drying had the highest sensory score, the highest protein content and the best rehydration rate of Toona sinensis. Vacuum drying had the highest vitamin C content, but had little difference with microwave drying and natural drying. Therefore, compared with the other three drying methods, microwave drying takes less time and has better quality. The optimum drying conditions are 400 W power and 800 s drying time.

关 键 词：香椿芽 热风干燥 微波干燥 真空干燥 自然干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]