气调干制对龙眼肉制品品质的影响  

Controlled Atmosphere Drying of Longan Fruit and its Effects on Drying Rate and Product Quality

作　　者：林启训[1] 陈晓[1] 林志贵[1] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《特产研究》2003年第4期1-4,共4页Special Wild Economic Animal and Plant Research

基　　金：福建省教育厅资助项目(K2001057);福建省自然科学基金资助项目(B9910010)

摘　　要：用CO2、N2气体置换干燥室空气作为干燥介质,采用自行研制的小型气调干燥机实验设备进行龙眼肉对比干燥实验,探讨了气调干制对龙眼肉制品品质的影响。结果表明:龙眼肉采用气调干制,可显著提高制品的Vc保存率和还原糖质量分数;在气体的O2含量相同状态下,充N2气体气调干燥的制品质量最好,复水率最高。A small modified atmospheric drier developed by the authors was used to conduct the experiment for longan fruit, in which CO_2,N_2 were used as drying media to replace partial air. The effect of controlled atmosphere drying (CAD) on the drying rate and quality of the dried products was analyzed. The results showed that V_C and reducing sugar contents of the dried products were improved with CAD in the drying process. Under the condition of the same O_2 content in the drying chamber, in which N_2 used as drying media to replace partial air could get not only the quality of dried products better, but also the rehydration rate higher.

关 键 词：龙眼肉制品 品质 气调干制 维生素C 还原糖 干燥速度 二氧化碳 氮气 气调干燥机 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]