【摘要】 研究了热风干燥和真空干燥下,不同干燥温度对香葱干燥速率、品质及微生物的影响。试验结果表明:当热风干燥温度超过70℃,感官品质劣变显著,葱叶褐变且严重萎缩变形,色差a*值显著增大,Vc含量和复水比显著降低;相比热风干燥,真空干燥温度对香葱的外观品质和复水性影响不大;香葱经过两种不同的方法干燥后,微生物数量均显著降低。研究显示,香葱进行真空干燥获得的产品质量好,适宜的干燥条件:温度70℃,压力0.1MPa,时间4h。更多还原

【Abstract】 The effect of drying rate,quality and microbes on Chinese chives at different temperature of hot air drying(AD)and vacuum drying(VD)is investigated.The results show that the sensory quality decreases significantly when drying temperature exceeds 70 ℃,as indicated by severe browning,atrophy and deformation,a*value increases,Vc content and rehydration ratio decease.Compared with AD,VD has less negative effect on the sensory quality and rehydration ration of dried chives.The dehydration methods could decrease the number of microbe significantly.Overall,VD is more suitable for Chinese chives drying,and the optimal drying condition is 0.1MPa at 70℃for 4h.更多还原