恰玛古脆片不同干燥方式工艺初探

Different Drying Conditions of Brassica rapa L. Chips

旨在确定恰玛古最佳干燥工艺条件。以新疆柯坪县恰玛古为试验材料,开展了不同切分尺寸、不同前处理方式（热烫、冷冻、冷藏）试验,以及热风干燥、微波真空干燥和联合干燥试验;通过对比恰玛古在不同条件干燥过程中水分含量、水分活度、色差、膨化率、感官评定等指标的变化情况,确定最佳干燥工艺条件。结果表明,最优切分方式为片,热烫处理为6 min;冷藏处理较冷冻处理好;联合干燥方式失水速率较其他2种方式快,水分含量、水分活度值都较低,色泽也较好,膨化率也较高。最终确定恰玛古最佳干燥工艺为：热风干燥温度45℃＋微波真空干燥1 k W 10 min,此时水分含量为7.74%、水分活度为0.19、色差L~＊69.4,a~＊4.2,b~＊21.0、膨化率14.80%、感官评分85。产品酥脆,色泽金黄,口感微甜。本研究具有一定的生产指导意义。

The paper aims to determine the optimal drying condition of Brassica rapa L.. The authors took Brassica rapa L. from Keping, Xinjiang as the test material to carry out tests of different segmentation sizes anddifferent ways of pretreatment（blanching, freezing and cold storage）, and of hot air drying, microwave vacuumdrying and combined drying. By contrasting the change of moisture content, water activity, color difference,expansion rate, sensory evaluation index of Brassica rapa L. in drying process under different conditions, theoptimal drying condition was determine. The results showed that： the optimal segmentation was the film,blanching treatment was 6 min; the effect of cold treatment was better than that of the freezing process; thedehydration rate of combined drying was faster than that of the other two ways, the moisture content and wateractivity value of combined drying were all low, the color was better, the expansion rate was higher. The optimaldrying condition of Brassica rapa L. was following： hot air drying 45℃ ＋ microwave vacuum drying 1 k W10 min, at this time, the moisture content was 7.74%, water activity was 0.19, color difference L＊, a＊, b＊ was69.4, 4.2, 21.0, respectively, the expansion rate was 14.80%, the sensory score was 85. The product is crispwith golden color and sweet taste. The study has a certain guiding significance for production.