摘要
本文主要研究了不同的干燥方法对木瓜品质的影响,干燥方法主要包括单一热风干燥、单一真空干燥、热风与冷冻组合干燥、真空与冷冻组合干燥。实验结果显示真空干燥、真空冷冻组合干燥能较好的保持干制木瓜产品的VC和黄酮含量,但干制后的颜色与脆硬度不十分理想,而热风干制可以获得较理想的脆硬度。
This paper mainly studied the effect of different drying methods on the quality of papaya. Drying methods include hot-air drying, vacuum drying, freeze-drying, hot-air and freeze combined drying, vacuum and freeze combined drying. The experimental results show vacuum drying and vacuum and freeze combined drying Keep vitamin C and flavonoids content of papaya drying product better. But the dried color and brittle hardness is not very ideal. Hot-air drying can obtain ideal brittle hardness.
出处
《食品研究与开发》
CAS
北大核心
2014年第7期20-22,共3页
Food Research and Development
基金
三亚市院地科技合作项目"木瓜真空冷冻组合干燥关键技术的研究"(项目编号2012YD62)
关键词
木瓜
热风干燥
真空干燥
冷冻组合干燥
品质
papaya
include hot-air drying
vacuum drying
freeze combined drying
quality
