不同干燥方式对青荚长豇豆品质影响的研究  

Effects of Different Drying Treatments on the Quality of Green Pod Long Cowpea

作　　者：陈德琴[1] 彭丽平 王伦兴 王霖岚 CHEN Deqin;PENG liping;WANG Lunxing;WANG Linlan(Zunyi Vocational and Technical College,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义职业技术学院,贵州遵义563000

出　　处：《农产品加工》2023年第21期17-21,共5页Farm Products Processing

摘　　要：以青荚长豇豆为试验原材料,通过调整护色剂添加含量、烘烤时间与烘烤温度来进行试验,以产品外观、水分含量、维C含量响应指标的单因素试验和正交试验来研究干燥方式对青荚长豇豆改造效果的影响。结果表明,干燥最佳条件为护色剂(碳酸氢钠)添加量0.4%,烘烤时间5.5 h,烘烤温度60℃。In this study,green pod and asparagus bean was used as the raw material,by adjusting the amount of sodium bicarbonate added as a color fixative,baking time and baking temperature to carry out the experiment,the effects of different drying methods on the quality of green pod and asparagus bean were studied by single factor test and orthogonal test.After the experiment,the best drying data were as follows:the addition amount of color fixative(sodium bicarbonate)0.4%,baking time 5.5 h,baking temperature 60℃.

关 键 词：青荚长豇豆 温度 水分 维C 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]