不同干燥方式对柠檬片品质的影响
Effects of Different Drying Methods on Quality of Lemon Slices
郭红莲 1张曼 1白亚辉 1路敏 2陈君然1
作者信息
- 1. 天津科技大学 食品科学与工程学院,天津 300457
- 2. 天津赛誉食品有限公司,天津 300308
- 折叠
摘要
该研究旨在探究不同干燥方式对贮藏期柠檬片品质的影响.分别采用真空冷冻干燥(vacuum freeze drying,VFD)、热风干燥(hot air drying,HAD)、微波干燥(microwave drying,MD)3种方式加工制备柠檬片,并研究了3种干燥方式对柠檬片色泽、基础品质、营养物质和风味的影响.结果表明,柠檬片经过真空冷冻干燥、热风干燥、微波干燥不同干燥处理后品质与风味不同.冻干组柠檬片具有较小的收缩率(11.65%),较高的复水比(5.14)、亮度值(48.6)和VC含量(3.13 mg/g DW),电子鼻各传感器的响应值较高,即其色泽、品质、风味都优于热风干燥与微波干燥方式.因此,使用冻干工艺可以保证品质.
Abstract
The aim of this study is to investigate the effects of different drying methods on the quality of lemon slices during storage.Vacuum freeze drying(VFD),hot air drying(HAD)and microwave drying(MD)are used respectively to prepare lemon slices,and the effects of the three drying methods on the color,basic quality,nutrients and flavor of lemon slices are investigated.The results show that the quality and flavor of lemon slices are different after vacuum freeze drying,hot air drying and microwave drying.The freeze-dried lemon slices have smaller shrinkage rate(11.65%),higher rehydration ratio(5.14),brightness value(48.6)and VC content(3.13 mg/g DW),and higher response values of electronic nose sensors,which means that their color,quality and flavor are better than those of hot air drying and microwave drying.Therefore,the use of freeze-drying process can ensure the quality.
关键词
柠檬片/干燥方式/真空冷冻干燥/热风干燥/微波干燥/营养物质/风味/色泽Key words
lemon slices/drying method/vacuum freeze drying/hot air drying/microwave drying/nutrients/flavor/color引用本文复制引用
基金项目
天津市科技计划(20YFZCSN00980)
出版年
2024
NETL
NSTL
万方数据