广式凉果加应子缓苏干燥特性研究.pdfVIP

※工艺技术 食品科学 2009, Vol. 30, No. 12 107 广式凉果加应子缓苏干燥特性研究 刘伟涛，李汴生 * ，杨姗姗，俞裕明，阮 征，朱志伟 (华南理工大学轻工与食品学院，广东 广州 510640) 摘 要：目的：研究广式凉果加应子在不同缓苏环境、不同初始水分含量和不同干燥时间下的缓苏干燥特性，探 讨最佳缓苏工艺条件。方法：通过改变缓苏环境、初始水分含量、干燥时间对缓苏 20h 后再干燥 1.5h 的产品进行 理化分析和感官评定。结果：样品的理化和感官性质均随着缓苏时间的增长而得到有效改善，不同缓苏环境、水 分含量、缓苏时间等因素对样品缓苏后的干燥特性存在影响，缓苏的最佳工艺为空调环境，空调和绝干环境原料 的水分均匀化和结构恢复程度最高。样品相对于对照的干燥速率随缓苏时间增长而增大，超过 12h 时，样品与对 照样的干燥速率增加率没有明显差异。结论：选取空调条件缓苏 12h、初始水分含量为35% 为最佳缓苏工艺条件。 关键词：广式凉果；缓苏；干燥特性；感官分析；质构分析 Tempering Drying Characteristics of Preserved Prunes (Jiayingzi) LIU Wei-tao ，LI Bian-sheng* ，YANG Shan-shan ，YU Yu-ming ，RUAN Zheng ，ZHU Zhi-wei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract：Objective: To investigate the tempering drying characteristics of preserved prunes (Jiayingzi) with different moisture contents under different tempering environments and duration. Method: Physical and chemical analysis and sensory evaluation were conducted to preserved prune samples with different moisture contents after tempering and then hot air drying. Results: All the tempering environment, drying duration and moisture content had marked effects on the drying characteristics of preserved prunes. Prolonged tempering (up to 20 h) and drying time (up to 1.5 h) resulted in efficient improvements of physical and chemical characteristics and sensory quality. Compared to natural, absolute dry and refrigerator environments, air-condi- tioned environment exhibited the best tempering effect. The air-conditioned and absolute dry environments resulted in the highest recovery of structure and distribution uniformity of moisture. Generally, the longer the time to temper, the higher rising rate of