不同干燥方式对碱蓬植物盐品质特性的影响

Effect of Different Drying Methods on Quality of Suaeda salsa Phyto-salt

研究不同干燥方式对碱蓬植物盐品质特性(包括感官、含水量和复水性等)的影响。结果表明:不同干燥方式制得的碱蓬植物盐感官差异较大,真空冷冻干燥法得到的样品感官评价最佳;4种干燥方式得到的样品复水性差异显著,其中真空冷冻干燥效果最佳,复水比在7以上,真空干燥及喷雾干燥次之,热风干燥最差,复水比仅仅达到3。

This test studied on effects of four drying types on quality of Suaeda salsa phyto-salt,determine index included sensory,water content,rehydration performance and so on.The results showed that the difference on sensory evaluation and rehydration performance of Suaeda salsa phyto-salt obtained respectively by different drying methods were obvious,the vacuum freeze drying effect was the best,its rehydration ratio reached 7,the vacuum drying,spray drying were in the second,the hot air drying was the worst,its rehydration ratio only reached 3.