摘要
为探究热风干燥温度对马蹄品质的影响,比较不同干燥温度对马蹄色泽、复水性、硬度、多孔性、及感官等的影响。结果表明:热风干燥温度对马蹄的色泽和多孔性含量有显著影响(P<0.05);随着干燥温度升高,失水速率增加,干燥时间缩短,干燥温度为65℃时,马蹄片的硬度小,多孔性好,呈现出较好色泽。
In order to investigate the temperature on the quality of water chestnut slice by hot air drying,the col-or,rehydration capacity,hardness,porosity and sensory value of the water chestnut slice were compared. Results showed that hot air drying temperature had a significantly influence on the color parameters and porosity of water chestnut （P〈0.05）. With the drying temperature rising,the dry basis moisture content decreased faster,the dry-ing time shortened. The water chestnut slice hardness prepared at hot air drying temperature 65℃was small,the porosity and color was good.
作者
郭婷
黎润凤
陈振林
张志
梁璇
莫玉菲
GUO Ting LI Run-feng CHEN Zhen-lin ZHANG Zhi LIANG Xuan MO Yu-fei(College of Chemical and Biological Engineer, Hezhou University, Hezhou 542899, Guangxi, China Institute of Food Research, Hezhou University, Hezhou 542899, Guangxi, China)
出处
《食品研究与开发》
CAS
北大核心
2016年第16期92-95,共4页
Food Research and Development
基金
广西高校中青年教师基础能力提升项目(KY2016LX378)
贺州市科学研究与技术开发计划项目(贺科攻1541010)
广西科学研究与技术开发计划项目(桂科合14251003)
关键词
马蹄
热风干燥
干燥温度
干燥品质
water chestnut
hot air drying
drying temperature
drying quality
