不同干燥方式对牛蒡脆片品质的影响-《江苏农业科学》

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Title:: Effects of different drying methods on quality of Arctium lappa chips

作者:: 朱翠平¹; 2; 李大婧¹; 3; 张钟元¹; 3; 刘春泉¹; 3; 1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.南京农业大学食品科技学院，江苏南京 210095；
3.国家蔬菜加工技术研发分中心，江苏南京 210014

Author(s):: Zhu Cuiping; et al

关键词:: 牛蒡; 脆片; 生产工艺; 干燥方式; 物理指标; 营养指标; 品质; 干燥时间; 微观结构

Keywords:: -

分类号:: TS255.3

DOI:: -

文献标志码:: A

摘要:: 研究热风、真空微波、真空冷冻、热风联合真空微波、真空冷冻联合真空微波5种干燥方式对牛蒡脆片干燥时间、色泽、收缩率、微观结构、多酚含量、黄酮含量和多糖含量等指标的影响。结果表明：热风、真空微波以及热风联合真空微波干燥后产品色差大、收缩严重、营养损失多，产品品质明显低于其他干燥方式。真空冷冻联合真空微波干燥产品品质接近于真空冷冻干燥，内部形成多孔状结构使产品硬度和脆度适中，多酚、黄酮、多糖的含量保留较好，而干燥时间缩短46%。综上所述，真空冷冻联合真空微波干燥是牛蒡脆片最适宜的加工方法。

Abstract:: -

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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

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