不同干燥方式对柠檬片品质的影响  

Effects of Different Drying Methods on Quality of Lemon Slices

作　　者：郭红莲[1] 张曼[1] 白亚辉 路敏 陈君然[1] GUO Hong-lian;ZHANG Man;BAI Ya-hui;LU Min;CHEN Jun-ran(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Saiyu Food Co.,Ltd.,Tianjin 300308,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津赛誉食品有限公司,天津300308

出　　处：《中国调味品》2024年第6期31-35,共5页China Condiment

基　　金：天津市科技计划项目(20YFZCSN00980)。

摘　　要：该研究旨在探究不同干燥方式对贮藏期柠檬片品质的影响。分别采用真空冷冻干燥(vacuum freeze drying,VFD)、热风干燥(hot air drying,HAD)、微波干燥(microwave drying,MD)3种方式加工制备柠檬片,并研究了3种干燥方式对柠檬片色泽、基础品质、营养物质和风味的影响。结果表明,柠檬片经过真空冷冻干燥、热风干燥、微波干燥不同干燥处理后品质与风味不同。冻干组柠檬片具有较小的收缩率(11.65%),较高的复水比(5.14)、亮度值(48.6)和V_(C)含量(3.13 mg/g DW),电子鼻各传感器的响应值较高,即其色泽、品质、风味都优于热风干燥与微波干燥方式。因此,使用冻干工艺可以保证品质。The aim of this study is to investigate the effects of different drying methods on the quality of lemon slices during storage.Vacuum freeze drying(VFD),hot air drying(HAD)and microwave drying(MD)are used respectively to prepare lemon slices,and the effects of the three drying methods on the color,basic quality,nutrients and flavor of lemon slices are investigated.The results show that the quality and flavor of lemon slices are different after vacuum freeze drying,hot air drying and microwave drying.The freeze-dried lemon slices have smaller shrinkage rate(11.65%),higher rehydration ratio(5.14),brightness value(48.6)and V_(C)content(3.13 mg/g DW),and higher response values of electronic nose sensors,which means that their color,quality and flavor are better than those of hot air drying and microwave drying.Therefore,the use of freeze-drying process can ensure the quality.

关 键 词：柠檬片 干燥方式 真空冷冻干燥 热风干燥 微波干燥 营养物质 风味 色泽 

分 类 号：TS205.1[轻工技术与工程—食品科学]