食品与机械2018，Vol.34Issue(1)：209-212,4.DOI:10.13652/j.issn.1003-5788.2018.01.042
干燥方式对刺参品质的影响
Effect of different drying methods on quality of Stichopus japonicas
摘要
Abstract
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 by VFD and MVFD.Different methods had distinct influenceon 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 products 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 microwave was able to guarantee the quality of products to some degree,enhanceed the drying rate with lower the cost.关键词
干燥/刺参/感官品质/酸性黏多糖/微观结构Key words
drying/Stichopus japonicas/sensory quality/acid mucopolysaccharide/microstructure引用本文复制引用
张凡伟,张小燕,李少萍,李昕劼,韩亚芬,曹有福..干燥方式对刺参品质的影响[J].食品与机械,2018,34(1):209-212,4.基金项目
对发展中国家科技援助项目(编号:KY201402022) （编号:KY201402022）
