摘要
采用漂烫和3%盐水浸渍预处理,研究真空冷冻干燥、高真空干燥和真空微波干燥3种不同的干燥方式对玉米干燥品质的影响。通过对硬度、脆度、色泽和感官评分等指标的综合分析,表明2种预处理方式均能改善甜玉米粒干燥品质,对高真空干燥影响最显著,其中浸渍预处理产品的品质优于漂烫预处理,但延长了干燥时间。
The effects of blanching and 3％ salt-water immersion pretreatments on the quality of dried sweet corn kernels by vacuum freezing drying,high vacuum drying,and vacuum microwave drying were investigated in this paper.The effect of different pretreatments on the hardness,crispness,color and sensory score of the dried product quality were studied.Parameters of included were used to evaluate the dried product quality.Results showed that using both two pretreatments,the quality characteristics of dried products were significantly improved compared with those without pretreatments.In addition,the pretreatments could significantly improve the quality of high vacuum dried sweet corn kernels.The quality of salt-water immersion pretreated dried products was better than that of blanching pretreated products.However,salt-water immersion pretreatment extended the drying time of sweet corn kernels.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第11期1154-1159,共6页
Journal of Food Science and Biotechnology
基金
国家863计划重点项目(2011AA100802)
关键词
甜玉米粒
食品预处理技术
干燥品质
sweet corn kernels
food pretreatment technology
drying quality
