不同脱水方式对白萝卜品质的影响  

Effects of different dehydration methods on the quality of white radish

作　　者：方红美 胡跃 王艳 周存六 FANG Hongmei;HU Yue;WANG Yan;ZHOU Cunliu(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601

出　　处：《合肥工业大学学报（自然科学版）》2022年第8期1125-1129,共5页Journal of Hefei University of Technology：Natural Science

基　　金：安徽省重点研究与开发计划资助项目(201904a06020045)。

摘　　要：脱水是泡菜加工的重要工序,对最终产品品质有重要影响。文章以白萝卜为原料,研究自然日晒干燥、真空冷冻干燥、热风干燥、微波干燥和红外干燥等5种脱水方式对脱水白萝卜品质的影响,为萝卜泡菜的加工提供参考。结果表明:5种脱水方式脱水后的白萝卜复水比依次为1.21、1.15、1.28、1.18、1.27;每100 g白萝卜中维生素C的质量依次为11.61、17.49、12.43、11.17、12.37 mg;感官品质综合评分依次为6.9、5.4、7.2、7.7、6.7;食用品质综合评分依次为6.8、6.5、7.1、5.9、7.2。综合以上评价指标可知热风干燥效果最好,因此,热风干燥可以作为白萝卜泡菜实际生产的脱水方式。Dehydration is an important process in the pickle processing,which has an important impact on the final product quality.In this paper,white radish was used as raw material to explore the effects of five dehydration methods,including natural sun drying,vacuum freeze drying,hot air drying,microwave drying and infrared drying,on the quality of dehydrated white radish.The results showed that after being dehydrated by the five methods,the rehydration ratio of white radish was 1.21,1.15,1.28,1.18 and 1.27,the content of vitamin C per 100 g was 11.61 mg,17.49 mg,12.43 mg,11.17 mg and 12.37 mg,the comprehensive sensory quality score was 6.9,5.4,7.2,7.7 and 6.7,and the comprehensive food quality score was 6.8,6.5,7.1,5.9 and 7.2,respectively.Based on the above evaluation indexes,it can be concluded that hot air drying has the best effect.Therefore,hot air drying can be used as the dehydration method in the actual production of white radish pickle.

关 键 词：泡菜 白萝卜 脱水方式 品质评价 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]