真空冷冻干燥和热干燥绿竹笋笋干品质的比较

Studied on the Quality Comparation between the Vacuum Freezing and Hot Drying Bamboo Drying Products

为了对真空冷冻笋干和热干燥笋干质量做比较,文中从感官品质、复水性和营养成分等方面对绿竹笋真空冷冻干燥和热干燥笋干进行了比较。结果表明,真空冷冻干燥笋干颜色接近新鲜绿竹笋,柔软平整,有利于减小包装体积,而热干燥笋干颜色为浅褐色,坚硬干缩;前者10min内的复水比是7·68,而后者是1·01。并且前者的营养成分也远远高于后者。

Our research focused on the comparation of two kinds of bamboo drying product: vacuum freezing drying and hot drying from the sensory?reabsorbing water and the components of nutrition. The results indicated that the former was better than the later the color was the same as the fresh bamboo shoot; the surface was soft and smooth to reduced the space of packaging. However, the color of the later was brown;the surface was hard and dried-up, easy broken when packaging. The ratio of reabsorbing water was 7.68 in the former's, ten times higher than the later's which was 1.01, the nutrition components was also higher in the former one.