不同干燥方式对黄瓜品质影响实验研究

Experimental Study on the Effect of Drying Method on the Quality of Cucumber

本文以黄瓜条为原材料,分别采用热风干燥、热泵干燥和真空冷冻干燥3种方式进行干燥实验研究,对干燥后的黄瓜条含水量、复水比、色泽、叶绿素含量、质构指标等五个维度进行分析,并开展感官评价。结果表明:真空冷冻干燥后的黄瓜条色泽最好,香味、外观和风味最优,复水比最大可达到8.038倍、干燥后黄瓜条含水率为9.21%、叶绿素含量为1.584 mg/g。综上,真空冷冻干燥的黄瓜条品质较佳,适宜在高质量果蔬干燥加工业中推广应用。

This paper takes cucumber strips as raw materials,adopts hot air drying,heat pump drying and vacuum freeze drying to carry out drying experimental research,conducts sensory evaluation of dried cucumber strips,and analyzes five dimensions,including color and luster,water content,rehydration ratio,chlorophyll content,and texture index.The results showed that the color and luster of vacuum freeze-dried cucumber strips were the best,the aroma,appearance and flavor were the best,the rehydration ratio could be up to 8.038 times,the moisture content of the dried cucumber strips was 9.21%,and the chlorophyll content was 1.584 mg/g.In conclusion,the vacuum freeze-dried cucumber strips had a better quality,and were suitable for popularization and application in high-quality fruit and vegetable drying and processing industries.