百合片真空低温干燥和热风干燥的品质比较

Comparison of the Quality of Edible Lily Under the Treatment of Freeze-dried and Hot-air Dried

以兰州优质百合为原料,从感官品质、硬度、营养成分3个方面比较了低温真空冻干法与鼓风烘干法研制的百合干特性。结果表明,采用该加工方法制得的原味即食百合酥片的色泽与口感综合分数为98分,优于市售烘干百合干片综合分数的36分,原味即食百合酥片的硬度为695.666 g,是烘干百合干片硬度3 838.522 g的1/6~1/5。百合酥片中的脂肪含量比烘干法研制的百合片脂肪含量降低了7.1%,能量降低了1.0%,碳水化合物含量提高了3.9%,VC含量提高了29.1%。此加工工艺保留了百合原有的营养成分与风味,使产品符合现代人们健康饮食的习惯。

Using Lanzhou local excellent lily as material, comparing with effects of two different metheds（low temperature vacuum freeze drying and blast drying） on three aspects of sensory quality,hardness and nutrient content. The results showed that the color and taste comprehensive score of the original flavor lily crisp prepared by the processing method was 98 points better than that of the commercially available dried lily dry slices,and the hardness of the original instant lily was 695.666 g.Drying lily dry film hardness of 3 838.522 g 1/6 to 1/5 times. The fat content of the lily crumbs was 7.1% lower than that of the lily slices developed by the drying method,the energy was reduced by 1.0%,the carbohydrate content increased by 3.9% and the vitamin C content increased by 29.1%. This process in the preservation of the original nutrients and flavors of lily at the same time,the production accorded with the habits of modern people healthy diet.