摘要
花椒是我国著名的“八大调味品”之一,因独特的香味与麻味而深受消费者喜爱。干制是花椒采后重要的加工处理环节之一,对花椒的品质有极大的影响。本文综述了花椒干制脱水过程与理化性质变化规律及目前常用的干燥技术对花椒干制品品质的影响,综合干燥品质、干燥效率与干燥成本,明确了各类干燥技术的优缺点与适用范围,并从提高品质评价标准、完善动力学干燥模型和加强干制设备研发等方面对研究方向进行了展望,以期为高品质干花椒的生产制备提供理论依据和技术支持。
Zanthoxylum bungeanum,one of the famous“eight major seasonings”in China,is widely loved by consumers due to its unique aroma and hemp taste.Fresh Z.bungeanum has high water content and active metabolism,making it susceptible to microbial infection,and easy to browning and mildew,so timely drying treatment should be carried out for Z.bungeanum.Drying is one of the important postharvest processing links of Z.bungeanum,which has great influences on the storage quality,processing quality,and edible quality of Z.bungeanum.This study reviewed dehydration process and physicochemical properties during drying of Z.bungeanum,and the effects of the commonly used drying technologies on the quality of Z.bungeanum.According to drying quality,drying efficiency,and drying cost,the advantages,disadvantages,and applicability of various drying technologies were clarified.In addition,in response to the problems existing in the widely used hot drying technologies,the prospective research directions were discussed from three aspects:improving quality evaluation standards,developing dynamic drying models,and strengthening the research and development of drying equipment.This is expected to provide theoretical basis and technical support for the production of high-quality dried Z.bungeanum.
作者
梅小飞
伏晴晴
徐富慧
饶胜其
杨振泉
王智荣
MEI Xiaofei;FU Qingqing;XU Fuhui;RAO Shengqi;YANG Zhenquan;WANG Zhirong(School of Resources and Security,Chongqing Vocational Institute of Engineering,Chongqing,402260,China;School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu,225127,China)
出处
《美食研究》
北大核心
2024年第2期70-76,共7页
Journal of Researches on Dietetic Science and Culture
基金
重庆工程职业技术学院科研项目(2022KJB02)
国家自然科学基金面上项目(32072341)
十三五科技部国家重点研发计划项目(2018YFD0400303)。
关键词
花椒
干制技术
活性物质
感官品质
Zanthoxylum bungeanum
drying technologies
active substances
sensory qualities
