摘要
以新鲜草莓为原料,采用热风干燥和微波干燥对不同厚度的草莓片进行干燥生产草莓粉.结果表明:选用厚度为5 mm的草莓薄片在60℃条件下热风干燥,制得的草莓粉色泽为暗红色;选用厚度为3 mm的草莓薄片在"中火"条件下微波干燥,制得的草莓粉色泽为红色,且微波干燥对草莓中维生素C的影响较小.
With the fresh strawberries as the raw materials,the authors utilize the hot air drying and microwave drying methods to produce strawberry powder. The results indicated that：for hot air drying,the resultis the slice at 5 mm and temperature 60 ℃ , the power color was dark red,but for microwave drying, the slice is 3 mm and the condition is at 86.19 W, and the powder color was red. The results also showed that the microwave drying had less impact on the vitamin C in strawberry.
关键词
草莓
热风干燥
微波干燥
strawberries
hot air drying
microwave drying
