不同干燥方式对白萝卜干制品品质的影响

Influences of Different Drying Methods on Product Quality of White dried Turnip

为了解不同干燥方式对白萝卜干制品品质和微观结构的影响及变化情况,以新鲜白萝卜为原料,采用振动远红外干燥方式和传统远红外干燥方式对白萝卜进行干燥,研究其对营养成分、复水比、干燥时间、脱水速率、感官品质以及微观结构的影响。结果表明:振动远红外干燥方式干制的白萝卜样品中蛋白质、维生素C、芥子油苷、总糖、脂肪和复水比明显高于传统远红外干燥方式制得的样品;相比于传统远红外干燥方式,干燥时间缩短了0.67 h,脱水速率提高了40.58%;干制品感官品质和微观结构均优于传统远红外干燥方式。研究为远红外干燥方式在白萝卜方面的应用提供理论依据与技术参考。

In order to investigate the influences and changes of two different drying methods on product quality and microstructure of turnip ,fresh turnip was adopted as raw material.Under the same experimental conditions,vibration far-infrared drying method and traditional far-infrared drying method were used to dry turnip.The influences of two different methods on nutrition,rehydration ratio, drying time, dehydration rate, sensory quality and microstrncture were studied.The results were as follow： protein content, vitamin C content,glucosinolates,polysaccharides,fats and rehydration ratio of turnip obtained by vibration far-infrared drying method were significantly higher than that obtained by traditional far-infrared drying method.Compared to the traditional far-infrared drying methods,the drying time was shortened by 0.67 h and the dehydration rate was improved 40.58% by the vibration far-infrared drying method.The sensory quality and microstrueture of drying products were better than that obtained by traditional far-infrared drying methods.This study could provide a theoretical basis and technical reference for the application areas of far-infrared drying turnip.