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核农学报  2013 

不同干燥方式对莲藕脆片品质的影响

DOI: 10.11869/hnxb.2013.11.1697, PP. 1697-1703

Keywords: 莲藕,干燥方式,脆片,品质特性

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Abstract:

为明确休闲莲藕脆片的最佳干燥方式,采用热风干燥、真空微波干燥、热风-真空微波干燥、热风-气流膨化干燥、真空微波-气流膨化干燥、热风-真空微波-气流膨化干燥6种不同的干燥方式对莲藕片进行干燥后,对所得脆片的色泽、收缩率、硬度、脆度、VC保留率、多酚保留率以及微观结构等品质指标进行分析。结果表明:热风干燥对莲藕脆片色泽影响不大,但硬度过低,脆度差,VC和多酚损失最为严重;真空微波干燥莲藕脆片VC和多酚保留率高,脆性好,但硬度过高,产品皱缩严重,色差和褐变度高;4种不同联合干燥方式生产的莲藕脆片品质较单一干燥的产品均有所改善,其中,热风-真空微波-气流膨化干燥的莲藕片收缩程度和褐变程度较真空微波干燥显著降低,而VC和多酚保留率较热风干燥显著升高,硬度、脆度均适中,多孔性好。综上所述,热风-真空微波-气流膨化干燥是最适宜加工莲藕休闲脆片的方法。

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