干燥工艺对慈菇脆片品质的影响

Effects of Different Drying Methods on the Quality of Arrowhead Chips

研究热风干燥、微波干燥、真空微波干燥、热风-微波干燥4种不同的干燥方式对慈姑脆片物理性质、营养成分、微观结构的影响。结果表明:热风干燥对慈姑脆片色泽影响不大,但慈姑脆片硬度脆度差;微波干燥和真空微波干燥慈姑脆片硬度脆度适中,但色泽及风味较差;热风-微波干燥慈姑脆片色泽最好,硬度和脆度适中,慈姑脆片的感官品质最佳,多酚保留率较高;热风-微波干燥体现较好的膨化效果可能与形成更均匀多孔状的组织结构有关。

The effects of 4 drying methods including hot air drying, microwave drying, vacuum microwave and combined hot air-microwave drying on physical properties, nutritional composition and microstructure of arrowhead chips were investigated. The results showed that hot air drying had little effect on the color of arrowhead chips, but resulted in poor hardness and brittleness of the product; microwave drying and vacuum microwave drying could provide moderate hardness and brittleness of arrowhead chips, but the color and flavor were the worst among these methods. Hot air-microwave drying could provide the best color and sensory quality, higher polyphenol retention, and moderate hardness and brittleness of arrowhead chips. The combine drying method exhibited excellent bulking effect, which might be related with more uniform and porous structure of arrowhead chips.