Effect of Different Drying Methods on the Quality of Castanea Mollissima
The effects of drying methods on the quality of C astanea mollissima were evaluated by comparing the differences in nutrient composition,processing characteristics and texture of C.mollissima under five different drying methods.The results showed that the vacuum freeze-dried C.mollissima had the lowest moisture content,higher protein,starch and fat contents,the best water-holding and oil-holding properties,and the highest appar-ent viscosity of the gel.Hot air-drying treated C.mollissima had the highest reducing sugar content,better gel hardness,elasticity,cohesion and chewiness.The microwave-treated C.mollissima had the highest ash content.The results of cluster analysis showed that the five different drying methods had different degrees of differences,among which the similarity between vacuum drying and spray drying was higher.Hot air drying and vacuum freeze drying have different degrees of quality enhancement for C.mollissima,so they can be selected according to the actual needs of processing.This study provides a theoretical basis for the application of C.mollissima pro-cessing.
万方数据
维普
