预处理对脱水甘蓝品质的影响

Effect of Pretreatment on Dehydrated Cabbage Quality

针对脱水甘蓝用葡萄糖和乳糖渗透处理时成本较高的问题,实验找到了一个价格较低、渗透性和脱水性都优于乳糖的添加剂—高麦芽糖浆,并确定了两个工艺条件:直接加固体糖、渗透脱水1 h。还研究了使用高麦芽糖浆、乳糖和葡萄糖预处理的甘蓝干燥速率曲线,并研究了其能效性。

Low cost additive, high maltose syrup was developed to decrease the costs of dehydrated cabbage production. When osmotic treated by high maltose syrup, water loss and solid gain/ orginal solid of cabbage were prior to that of the fructose case. Furthermore, two optimum processes were determined： the additive added in original form and osmotic treatment for 1 h. The effect of additives on drying velocity curves at 80 ℃ and 65 ℃ were investigated： Osmotic treatment with high maltose syrup could decrease the consumption of energy during drying.