摘要
[目的]比较真空冻干枸杞子和热风干燥枸杞子的质量。[方法]从感官质量、复水性和营养成分等方面对枸杞鲜果、真空冻干枸杞子和热风干燥枸杞子进行了比较。[结果]真空冻干枸杞子颜色接近枸杞鲜果的红色,枸杞子表面光滑,体积皱缩较小,而热风干燥枸杞子颜色为暗红色,坚硬干缩,油果率较高;热风干燥枸杞子10min内的吸水比是1.01,而真空冻干枸杞子的复水比仅为0.68;并且真空冻干枸杞子的主要营养成分也很高。[结论]真空冻干枸杞子可以最大限度地保留鲜枸杞果中的营养成分和风味物质。但与热风干燥相比,冻干技术消耗的时间、电能较多,产量较少,生产效率低。
[Objective] The quality of wolfberry fruit,which was treated with the vacuum freeze-dried and hot-air dried technique,was compared.[Method] The sensory quality,rehydration,nutrition and others of Chinese wolfberry fruit from two treatments were compared.[Results] The color of the wolfberry fruit under the condition of vacuum freeze-dried was red,which was close to the natural color of the wolfberry fruit,with smooth skin,low shrinkage in volume,but under the condition of hot-air dried,the color of its fruit was dark red,the fruit was hard and shrinkage with higher rate of oil fruit.The rehydration ratio of the fruit in 10 min was 1.01 under the condition of hot-air dried,while under the vacuum freeze-dried,the rehydration ratio was only 0.68 and major nutritional component in the fruit was also high.[Conclusion] The nutritional component and flavor of the fruit under condition of vacuum freeze-dried could be retained as possible as the fresh fruit.However,compared with the treatment of hot-air dried,it was the time and energy-consuming,less yield and low production efficiency.
出处
《安徽农业科学》
CAS
北大核心
2010年第26期14779-14780,共2页
Journal of Anhui Agricultural Sciences
关键词
枸杞子
真空冻干
热风干燥
品质
比较
Chinese wolfberry； Vacuum freeze-drying； Hot-air dried； Quality； Comparison；
