3种叶菜的热风烘干工艺.docVIP

3种叶菜的热风烘干工艺 杜娟 沙吾提·阿布拉江 热比古丽·哈力克 廖新福 新疆维吾尔自治区葡萄瓜果研究所 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 为研究初始温度设置、形状等因素对叶菜热风干燥制干效果的影响, 以3种叶菜 (韭菜、茼蒿、毛白菜) 为试材, 采用不同形状的样品, 以15, 20, 25℃和室温为初始温度进行热风干燥, 测定色差、含水率、失重率等指标变化。结果显示:结合果蔬的加工特性, 采用不同的形状、不同的初始温度, 经热风干燥后, 初始温度和烘制上限温度差距较小的, 能减缓果蔬热风烘干期间的失重率、含水率、颜色率变化。研究认为, 3个品种的叶菜, 在25℃初始温度下, 经热风干燥后, 较好地保持了果蔬原本的色、形、味, 适于在果蔬采后加工过程开展应用。 关键词： 叶菜; 热风干燥; 初始温度; 形状; 品质; 作者简介：杜娟 (1973—) , 女, 新疆乌鲁木齐人, 高级农艺师, 硕士, 主要从事果蔬加工与综合利用研究。 作者简介：沙吾提·阿布拉江 (1968—) , 男, 维吾尔族, 新疆乌鲁木齐人, 助理农艺师, 主要从事果蔬加工与综合利用研究。 收稿日期：2017-05-09 基金：新疆维吾尔自治区公益性科研院所基本科研业务费专项资金资助项目 (KYGY2016153) Hot Air Drying Process of 3 Varieties of Leafy Vegetables DU Juan SHAWUTI·Abulajiang REBIGULI·Halike LIAO Xinfu Institute of Grapes and Melons of Xinjiang Uygur Autonomous Region; Abstract： The effects of initial temperature, shape, temperature and other factors on the drying of 3 kinds of leaves were studied. With3 varieties of vegetables (leek, chrysanthemum, Mao Baicai) as test materials, and with different shapes, after initial temperature of hot air drying, the change of color, moisture content, rate of weightlessness were determined. The results showed that according to the processing characteristics of fruits and vegetables, with different shapes, different initial temperature, and after hot air drying, for the veg-etable of which the difference initial temperature and the upper baking temperature was small, the change rate of weightlessness rate, moisture content, color could slow down during hot air drying. 3 varieties of leafy vegetables, at the initial temperature of 25 ℃, after hot air drying, the better to maintain the original color, shape, taste, suitable for fruit and vegetable after the processing of the application Keyword： leafy vegetables; hot air drying; initial temperature; shape; quality; Received： 2017-05-09 新疆蔬菜加工产品的技术配套研究相对滞后, 使蔬菜产业效益很难进一步提高, 严重制约了本产业的发展。本项目对3个品种叶菜的热风烘干加工工艺进行初步研究, 得到3种叶菜热风烘干的工艺参数, 可为大规模的机械化生产提供重要的理论依据和工艺参数