不同干燥方式对蚕蛹干制品品质的影响

Effect of Different Drying Methods on the Quality of Dried Silkworm Pupa Products

采用热风干燥、热泵干燥、微波真空干燥和变温压差膨化干燥制备蚕蛹干制品,比较不同干燥方式对蚕蛹膨化率、色泽、蛋白质、脂肪等理化性质和感官品质的影响。结果表明:变温压差膨化干燥的蚕蛹干制品脆度值(166.98 g/s)最小,膨化度(152.59%)最好,色泽L*值(65.22)和感官评分(85分)最高,但蛋白质损失大;热风干燥的蚕蛹干制品蛋白质(23.12 g/s)损失少,但口感坚硬,无脆感,色泽灰暗且结构致密。综合考虑,变温压差膨化干燥更适合作为生产蚕蛹干制品的技术方法。

Dried silkworm pupa products were prepared by hot air drying,heat pump drying,microwave vacuum drying and variable temperature and differential pressure puffing drying.The effects of different drying methods on the physicochemical properties such as puffing rate,color,protein and fat,and sensory quality of silkworm pupa were compared.The results showed that the dried silkworm pupa products by variable temperature differential pressure puffing drying had the lowest crispness value(166.98 g/s),the best swelling degree(152.59%),the highest color L*value(65.22)and sensory score(85 points),but large protein loss.The dried silkworm pupa products by hot air drying had less protein(23.12 g/s)loss,but showed hard taste,no crispy texture,dark color and dense structure.Comprehensive consideration,variable temperature and differential pressure puffing drying was more suitable as a technical method for producing silkworm pupa dry products.