摘要
以麻竹笋为试验对象,探讨了热风干燥、微波干燥和真空干燥3种不同干燥方式对其外观色泽、物理特性、营养成分及微观结构等品质特性的影响。结果表明:热风干燥麻竹笋片感官评分最高,其L^(*)值最大为83.39而褐变指数A_(420)最小为0.11,产品复水比最大为2.85、平均体积密度最小为0.07 g/cm^(3)。热风干燥麻竹笋片中还原糖、游离氨基酸含量最高;微波干燥的麻竹笋片褐变度最大,感官评分最低;真空干燥的麻竹笋片复水比最小,硬度最大。由此可见,热风干燥麻竹笋片品质最佳,是获得高品质麻竹笋片的较好方式。
The effects of hot air drying,microwave drying and vacuum drying on the appearance and color,physical properties,nutritional composition and microstructure of bamboo shoot were studied.The results showed that the sensory score of hot-air drying bamboo shoot slices was the highest,the maximum L^(*)value was 83.39,the minimum browning index A^(420) was 0.11,the maximum rehydration ratio was 2.85,and the minimum average volume density was 0.07 g/cm^(3).The content of reducing sugar and free amino acid was the highest in hot-air dried bamboo shoot.The browning degree of bamboo shoot slices dried by microwave was the highest and the sensory score was the lowest.Vacuum-dried bamboo shoot slices had the lowest rehydration ratio and the highest hardness.In conclusion,hot air drying is the best way to obtain high quality bamboo shoot.
作者
周芹芹
朱恩俊
张万佳
姚扬毅
王素雅
Zhou Qinqin;Zhu Enjun;Zhang Wanjia;Yao Yangyi;Wang Suya(College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing,Jiangsu 210023)
出处
《粮食科技与经济》
2021年第6期97-101,共5页
Food Science And Technology And Economy
基金
江苏省研究生科研与实践创新计划(SJCX20_0461)。
关键词
笋片
微波干燥
热风干燥
真空干燥
品质
bamboo shoot slices
microwave drying
hot air drying
vacuum drying
quality
