浅谈南果梨的干制技术  

Brief Talk About Dry Technology of Nanguo Pear

作　　者：沈雪 石聪 刘冬雪 SHEN Xue;SHI Cong;LIU Dongxue(Mudanjiang Medical University,Mudanjiang 157011,China)

机构地区：[1]牡丹江医学院,黑龙江牡丹江157011

出　　处：《食品安全导刊》2022年第31期178-180,共3页China Food Safety Magazine

基　　金：2021年黑龙江省大学生创新创业训练计划项目《探究果蔬工艺附加价值与健康食品产业模式的创新》(202110229060)。

摘　　要：南果梨素有“梨中之王”的美称,主产于我国辽宁省的鞍山海城地区,是集营养与保健功能于一身的水果。近年来南果梨的种植面积得到了极大幅度的提升,但是重栽轻管、重产量轻质量、重采前轻采后、重直销轻加工的问题接踵而至。为使南果梨生产形成更加完整的产业链,加大其综合深加工的力度,本文对比了热泵干燥技术、冷冻真空干燥技术、远红外干燥技术及微波真空干燥技术的优缺点,以便相关人员选取最优干制工艺,为南果梨干制产品的发展提供助力。Nanguo pear is known as “the king of pear”,which is mainly produced in Anshan Haicheng area of Liaoning province.It is a fruit with nutritional and health functions.In recent years,the planting area of Nanguo pear has been greatly improved,but the problems of heavy planting and light pipe,heavy yield and light quality,heavy pre-harvest and light post-harvest,heavy direct selling and light processing have come one after another.In order to form a more complete industrial chain for the production of Nanguo Pear and increase its comprehensive deep processing,this paper compares the advantages and disadvantages of heat pump drying technology,freezing vacuum drying technology,far infrared drying technology and microwave vacuum drying technology,so that relevant personnel can select the best drying technology and provide assistance for the development of Nanguo Pear drying products.

关 键 词：南果梨 干制技术 商品价值 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]