香葱干制技术研究进展

Research Progress on the Drying Technology of Chives

干制为香葱的主要加工方式,干制后的香葱具有生产成本低廉、容易保存、方便携带与食用等优点。文章对香葱的干制技术方式、原理与产品质量等进行了总结,以VC含量、色差值、复水比、感官指标等香葱产品的主要指标进行了评价,对比不同的干燥方式对香葱品质的影响,以期为香葱的高效干制提供参考。

Drying is the main processing method of chives,which has the advantages of low production cost,being easy to store,carry and eat.This paper summarizes the drying technology ways,principles and product quality of chives,evaluates the main indexes such as VC content,color difference value,rehydration ratio and sensory indexes of chives products,and compares the influence of different drying methods on the quality of chives,so as to provide reference for efficient drying of chives.