| 4种干燥方法对荔枝果肉干制品品质的影响 |
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| 引用本文： | 张向阳,乔方,方长发,张树飞,王燕,顾亚萍. 4种干燥方法对荔枝果肉干制品品质的影响[J]. 食品与发酵工业, 2011, 37(7) |
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| 作者姓名： | 张向阳 乔方 方长发 张树飞 王燕 顾亚萍 |
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| 作者单位： | 深圳职业技术学院,广东深圳,518055 |
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| 基金项目： | 农业部公益性行业(农业)科研专项经营项目(3-43); 现代农业产业技术体系建设专项资金(nycytx-32-20资助 |
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| 摘 要： | 采用真空冷冻干燥、微波真空干燥、真空干燥及热风干燥4种方法制成荔枝果肉干,从荔枝干的Vc、还原糖、总糖、总酸和色泽以及质构等几方面指标进行分析和品质评价,结果表明:真空冷冻干燥法制成荔枝干的品质最好,微波真空干燥法和真空干燥法次之,热风干燥最差。
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| 关 键 词： | 荔枝干 干燥方法 品质 |
Quality Propertion of Dried Lichee by Four Drying Methods |
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| Zhang Xiang-yang,Qiao Fang,Fang Chang-fa,Zhang Shu-fei,Wang Yan,Gu Ya-ping. Quality Propertion of Dried Lichee by Four Drying Methods[J]. Food and Fermentation Industries, 2011, 37(7) |
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| Authors: | Zhang Xiang-yang Qiao Fang Fang Chang-fa Zhang Shu-fei Wang Yan Gu Ya-ping |
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| Affiliation: | Zhang Xiang-yang,Qiao Fang,Fang Chang-fa,Zhang Shu-fei,Wang Yan,Gu Ya-ping (Shenzhen Polytechnic,Shenzhen 518055,China) |
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| Abstract: | Dried lichee was prepared by vacuum freeze drying,microwave-vacuum drying,vacuum drying and hot air drying.The content of Vc,reducing sugar,total sugar,and total acid,color,texture of the dired lichee by those four dying methods were analyzed.The results showed that: the quality of dried lichee by vacuum freeze drying was the best,microwave-vacuum drying and vacuum drying were followed by and hot air drying was the worst. |
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| Keywords: | driedlichee drying methods quality |
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