板栗片脱水加工工艺研究
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摘要
以失水率为主要依据结合感官评定,研究3种干燥方式(热风干燥、微波干燥、卤素干燥)在干燥过程中,板栗片厚度、干燥温度、干燥时间等因素分别对板栗片失水率的影响。结果表明, 3种干燥方式中卤素干燥效果最优,切片厚度2 mm,干燥温度80℃,干燥时间30 min为卤素干燥的最佳工艺参数。在此条件下,板栗片的失水率为30.50%,含水量为9.23%,干燥所得板栗片色泽金黄,褐变程度小,基本保持原有组织形态。
The effect of three different drying methods on the water losing rates of the chestnut slices was investigated. The optimum condition for different drying methods was concluded mainly based on the water losing rates, combined with the sensory evaluation. The results showed that halogen drying was the best among the three; The optimum condition of halogen drying was thickness of chestnut slice of 2 mm and drying temperature of 80 ℃ and drying time of 30 min. Under this condition,the water-losing rate was 30.50%, and the water content was 9.23%. The dried chestnut crisp had a golden color and a little browning, which basically maintained the original structural form.
The effect of three different drying methods on the water losing rates of the chestnut slices was investigated. The optimum condition for different drying methods was concluded mainly based on the water losing rates, combined with the sensory evaluation. The results showed that halogen drying was the best among the three; The optimum condition of halogen drying was thickness of chestnut slice of 2 mm and drying temperature of 80 ℃ and drying time of 30 min. Under this condition,the water-losing rate was 30.50%, and the water content was 9.23%. The dried chestnut crisp had a golden color and a little browning, which basically maintained the original structural form.
引文
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[2]阚黎娜,李倩,谢爽爽,等.我国板栗种质资源分布及营养成分比较[J].食品工业科技, 2016, 37(20):396-400.
[3]张乐,王赵改,杨慧,等.不同板栗品种营养成分及风味物质分析[J].食品科学, 2016, 37(10):164-169.
[4]王向红,桑建新,张子德,等.不同品种板栗的营养价值和品质分析[J].食品科技, 2004(3):95-97.
[5]李荣林.板栗的营养与加工[J].江苏食品与发酵, 2000(3):38-40.
[6]王磊.低糖板栗果脯加工工艺的研究[D].保定:河北农业大学, 2008.
[7]王蕊.板栗营养面包生产工艺研究[J].粮油加工与食品机械, 2005(7):74-75.
[8]余蕾,李凤林.板栗酒的研制[J].河北农业科学, 2007,11(6):65-66.
[9]董翠.板栗饮料的研究进展[J].畜牧与饲料科学, 2016,37(9):79-81.
[10]李琴,袁琳琳,钱海峰,等.速溶板栗粉的研制[J].食品与发酵工业, 2007, 33(9):108-112.
[11]郑鸿雁,张建峰,昌友权.低温油炸马铃薯片的生产工艺研究[J].吉林农业大学学报, 2000, 22(1):107-110.
[12]潘润淑,周光宏,刘勤华,等.油炸紫心甘薯片加工工艺的研究[J].食品科学, 2008, 29(10):295-298.
[13]郑素霞,李远志,罗树灿,等.微波对苹果脆片干燥特性的影响[J].华南农业大学学报, 2004, 25(3):109-111.
[14]汤运杰.果蔬脆片加工技术[J].农村新技术, 2007(4):35-38.
[15]丁浩,韦良东,王琦,等.低温真空油炸板栗脆片加工工艺[J].食品与发酵工业, 2015, 41(3):91-95.
[16]常学东,朱京涛,高海生,等.微波膨化板栗脆片的工艺研究[J].食品与发酵工业, 2006, 32(9):78-81.
[17] BOUNOUS G, LIN Q, HONGWEN H. Chestnut industry development and quality of the productions[J]. Acta Horticulturae,2009(844):21-26.
[18] MONACO R D, MIELE N A, CAVELLA S, et al. New chestnut-based chips optimization:effects of ingredients[J].LWT-Food Science and Technology, 2010, 43(1):126-132.
[19] PENG L, JIANG Y. Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut[J]. Food Chemistry, 2006, 94(4):535-540.