摘要
为解决新鲜莲藕采后易霉变、品质下降等问题,以莲藕为原料,以藕片干燥速率、复水性,藕粉色泽、水分含量为指标,研究切片厚度、干燥温度和装载量对干燥后莲藕和全藕粉品质的影响。结果表明,当干燥温度70℃、切片厚度5 mm、装载量3 kg/m^(2)时,藕片干燥速率较快、复水性较好,全藕粉色泽鲜亮,含水量较低,为莲藕热泵干燥的最优条件。试验将新鲜莲藕加工成全藕粉,可有效保留莲藕的营养成分,为莲藕采后贮藏和加工提供理论依据。
In order to solve the problems of postharvest quality degradation of fresh lotus root,using lotus root as material,taking the drying rate,rehydration property,color of lotus root powder,and moisture content as indicators,the effects of slicing thickness,drying temperature,and loading capacity on the quality of dried lotus root and lotus root powder were studied.The optimal condition for drying lotus root heat pump was that the temperature was 70℃,the slice thickness was 5 mm and the loading capacity was 3 kg/m^(2).The drying rate of dry lotus root flakes was faster,the rehydration was better,the lotus root pink color was bright and the water content was low.The experiment will process fresh lotus roots into whole lotus root powder,which can effectively preserve the nutrients of lotus roots,and provide theoretical basis for post-harvest storage and processing of lotus roots.
作者
贾凤娟
程慧
王延圣
弓志青
崔文甲
王文亮
JIA Fengjuan;CHENG Hui;WANG Yansheng;GONG Zhiqing;CUI Wenjia;WANG Wenliang(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Key Laboratory of Agro-Products Processing Technology of Shandong Province,Jinan 250100,China;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100,China)
出处
《中国果菜》
2024年第3期56-63,共8页
China Fruit & Vegetable
基金
山东省农业科学院创新工程-莲藕、枣精深加工技术与新产品研发(CXGC2023A40)。
关键词
莲藕
热泵干燥
全藕粉
感官评价
Lotus root
heat pump drying
whole lotus root powder
sensory evaluation
作者简介
第一作者:贾凤娟(1985-),女,副研究员,博士,主要从事食品加工与安全方面的工作;通信作者:王文亮(1980-),男,研究员,硕士,主要从事农产品精深加工等方面的工作。
