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干燥方式对大果山楂粉干燥速率及品质的影响 被引量:14

Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn
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摘要 探究真空微波脉冲干燥、真空微波干燥、热风联合真空微波干燥和热风干燥4种干燥方式对大果山楂粉色泽、褐变度、持水性、持油性、透光性、Vc、总酸和黄酮含量等品质指标的影响。结果表明:干燥方式对大果山楂粉的色泽、褐变度、透光性和总酸含量有显著影响(P<0.05);真空微波脉冲干燥大果山楂粉的综合品质优于其他3种,该工艺生产效率较高,成本低,是大果山楂粉生产中较适宜的干燥工艺。 The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying,vacuum microwave drying,hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP,which color,browning,water/oil holding capacity,diaphaneity,vitamin C,total acid and flavonoid content of MDCP were compared.Results showed that drying treatment methods had a significantly influence on the color,browning,diaphaneity and total acid content of MDCP(P<0.05).MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost,which might be a good choice in the processing industry.
作者 郭婷 白向丽 陈益能 段振华 陈振林 蔡文 邓春丽 GUO Ting;BAI Xiang-li;CHEN Yi-neng;DUAN Zhen-hua;CHEN Zhen-lin;CAI Wen;DENG Chun-li(College of Food and Biological Engineer,Hezhou University,Hezhou,Guangxi 542899,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou,Guangxi 542899,China;College of Information Science and Technology,Hunan Agriculture University,Changsha,Hunan 410128,China)
出处 《食品与机械》 北大核心 2019年第10期122-125,188,共5页 Food and Machinery
基金 广西自然科学基金青年基金项目(编号:2017GXNSFBA198174) 贺州市科学研究与技术开发计划项目(编号:贺科攻1908016) 广西水生蔬菜保鲜与加工工程研究中心培育项目(编号:GXGCZX1906) 贺州学院科学研究项目(编号:2017ZZZK11) 食品科学与工程广西一流学科培育项目(编号:GXYLXKP1822) 现代食品加工新技术研究岗位创新人才培养示范基地建设(编号:桂科AD17195088) 大学生创新创业训练计划项目(编号:201811838034)
关键词 山楂 干燥速率 真空微波脉冲干燥 真空微波干燥 热风联合真空微波干燥 热风干燥 hawthorn drying rate vacuum microwave pulse drying vacuum microwave drying hot air combined with vacuum microwave drying hot air drying
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