摘要
研究一种适合通江段木银耳的干燥工艺以便于其贮藏和运输。采用6种不同干燥方法 (热风恒温/变温干燥、冷冻干燥、微波干燥、微波-热风联合干燥及冷冻-热风联合干燥)对通江段木银耳进行干制处理,分析测定干品银耳的感官评分(满分10分)、复水比、褐变度和能耗等指标,并对各指标采用变异系数法加权评分,总分最高的即为最佳干燥方法。结果表明,不同干燥工艺对各个指标都有显著性影响(p<0.05),且影响程度各异,加权评分最高的是热风梯度(35℃~50℃升温,50℃~40℃降温)干燥,其感官评分、复水比、收缩率、褐变度和单位能耗分别为8.52,9.04,27.87%,0.313和34.56 k J/g。其次是冷冻-热风干燥和冷冻干燥。采用热风变温干燥更能高效生产出高品质银耳干品,其外观品质接近感官评分最优的冷冻-热风干燥,但成本低于后者,且操作简单,是一种可以深入研究和推广的干燥方式。
To choose a suitable dehydration technology of Tremellafuciformis （Tongiiang Tremellafuciformis in wooden cultivation） for better storage and transport. Six different drying methods involving hot-air constant/variable temperature drying, microwave drying, freeze drying, microwave-hot-air drying and freeze-hot-air drying were applied to Tremella fuciformis dehydrated products （TFDP）. Coefficient of variation weight methods were used to assess DTFP quality with factors including sensory quality （full marks 10 points）, rehydration rate, shrink rate, browning degree and unit energy consumption, with the highest scored drying method be regarded as the best one. The results showed that the highest comprehensive scored method was hot-air drying with gradient temperature from 50℃ to 40℃, the sensory quality, rehydration rate, shrink rate, browning degree, and unit energy consumption of products were 8.52, 9.04, 27.87%, 0.313 and 34.56 kJ/g, respectively. Freeze-hot-air drying and freeze drying got the second and third. The most optimal drying method was hot-air gradient temperature drying whose product qualities were similar to that of freeze-hot-air drying, while the cost was lower and easier to operate. It was a kind of method that could be intensively studied and worthy of popularization.
出处
《食品工业》
CAS
北大核心
2017年第2期102-106,共5页
The Food Industry
基金
四川省科技厅(2015ZYZF0107
2014NZ0078)
四川省经信委CX-2015-000598
关键词
段木银耳
干燥方式
热风梯度干燥
Tremella fuciformis
drying methods
hot-air gradient temperature drying
