摘要
采用热风干燥(Air-drying,AD)、微波干燥(Microwavedrying,MD)、真空冷冻干燥(Vacuum Freeze-drying,VFD)和微波真空冷冻干燥(Microwave Vacuum Freeze-drying,MVFD)4种方式干制刺参,在干品品质、干燥速度和能耗方面对4种干燥方法进行比较分析。结果表明:AD和MD刺参酸性黏多糖含量略低于VFD和MVFD刺参;干燥方式对刺参感官品质的影响明显,其中VFD刺参感官品质最好,感官评分8.6分;VFD刺参保形率最高,能保持90%以上的长度,且复水性好,复水比在10以上,复水后弹性最好,与感官评价结果一致;MVFD刺参仅次于VFD刺参,对于MD和AD 2种干燥方式,MD干制刺参感官品质更好。VFD工艺耗时长,耗能高;MD速度最快。微波与真空冷冻相结合的MVFD可以在保证刺参品质的同时提高生产效率,降低成本。通过对干燥刺参表面微观结构的观察,证明干燥方法对刺参物料品质有影响,冻干刺参表面呈均匀疏松的海绵状。
In order to find the properties of dry stichopus japonicas processed by different methods, this study applied Air-drying（AD）, Microwave-drying（MD）, Vacuum Freeze-drying（VFD） and Microwave Vacuum Freeze-drying （MVFD） for Stichopus japonicas drying, and the four methods were compared and analyzed in quality of dried products, drying rate and energy consumption. Result： In terms of quality of dried products ： Stichopus japonicas processed by AD and MD contained less acid mucopolysaccharide than those processed hy VFD and MVFD, Different methods had distinct influence on sensory quality of the products. The products processed by VFD got the best sensory quality and scored 8.6 points. Meanwhile, it also had the best shape-preserving rate, which reached 90 persents, good rehydration capability, which surpassed 10, and the rehydrated prod- ucts had the highest elasticity according with the sensory evaluation.The Stichopus japonicas processed by MVFD ranked second to VFD. And the Stichopus japonicas processed by MD got better sensory quality than AD. In terms of drying rate and energy consumption： VFD consumed the longest time and the most energy. MD had the highest drying rate. The MVFD which combined VFD and micro wave was able to guarantee the quality of products to some degree, enhanceed the drying rate with lower the cost.
作者
张凡伟
张小燕
李少萍
李昕劼
韩亚芬
曹有福
ZHANG Fan-wei;ZHANG Xiao-yan;LI Shao-ping;LI Xin-jie;HAN Ya-fen;CAO You-fu(Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China)
出处
《食品与机械》
CSCD
北大核心
2018年第1期209-212,共4页
Food and Machinery
基金
对发展中国家科技援助项目(编号:KY201402022)
关键词
干燥
刺参
感官品质
酸性黏多糖
微观结构
drying
Stichopus japonicas
sensory quality
acid mucopolysaccharide
microstructure
