不同预处理对甜玉米粒干燥品质的影响

Effects of Different Pretreatments on the Quality of Dried Sweet Corn Kernels

DOI：10.3969/j.issn.1673-1689.2014.11.006

中文关键词: 甜玉米粒 食品预处理技术 干燥品质

英文关键词: sweet corn kernels, food pretreatment technology, drying quality

基金项目:

摘要点击次数: 224

全文下载次数: 881

中文摘要:

采用漂烫和3%盐水浸渍预处理, 研究真空冷冻干燥、高真空干燥和真空微波干燥3种不同的干燥方式对玉米干燥品质的影响。通过对硬度、脆度、色泽和感官评分等指标的综合分析, 表明2种预处理方式均能改善甜玉米粒干燥品质, 对高真空干燥影响最显著, 其中浸渍预处理产品的品质优于漂烫预处理, 但延长了干燥时间。

英文摘要:

The effects of blanching and 3% salt-water immersion pretreatments on the quality of dried sweet corn kernels by vacuum freezing drying, high vacuum drying, and vacuum microwave drying were investigated in this paper. The effect of different pretreatments on the hardness, crispness, color and sensory score of the dried product quality were studied. Parameters of included were used to evaluate the dried product quality. Results showed that using both two pretreatments, the quality characteristics of dried products were significantly improved compared with those without pretreatments. In addition, the pretreatments could significantly improve the quality of high vacuum dried sweet corn kernels. The quality of salt-water immersion pretreated dried products was better than that of blanching pretreated products. However, salt-water immersion pretreatment extended the drying time of sweet corn kernels.

查看全文 查看/发表评论 下载PDF阅读器