三种干燥方式对金华火腿片品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 三种干燥方式对金华火腿片品质的影响 孟岳成，郑柏根，陈杰，李延华，袁杰，吴勤 （浙江工商大学食品与生物工程学院，浙江杭州 310018） 摘要：研究不同干燥方式对金华火腿片品质的影响，采用热风干燥、冷冻干燥、真空干燥对金华火腿片进行干燥处理，从色 泽、硬度、挥发性风味物质、复水性能等方面，分析并比较三种干燥方式对金华火腿片干燥后品质影响的差异性。研究表明：干燥 方式对金华火腿片干燥前后总色差ΔE 方面存在显著性影响（P0.05 ），且真空干燥明显优于热风干燥及冷冻干燥；干燥后的金华火 腿片硬度值较未干燥的新鲜火腿片硬度值变低，其中热风干燥后硬度降低值最小为2397.12 g，即与新鲜样品硬度最接近；真空干燥 方式在挥发性风味物质含量中显著优于热风干燥和冷冻干燥，占全部提取物的 98.69%；干燥方式对复水率与复原率均有显著影响 （P0.05 ），且冷冻干燥显著优于热风干燥和真空干燥，其复水率与复原率达到21.48% 、75.60% 。 关键词：金华火腿片；干燥方式；品质 文章篇号：1673-9078(2014)12-170-175 DOI: 10.13982/j.mfst.1673-9078.2014.12.029 Effects of Three Drying Methods on the Quality of Jinhua Ham Slices MENG Yue-cheng, ZHENG Bo-gen, CHEN Jie, LI Yan-hua, YUAN Jie , WU Qin (College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China) Abstract: The aim of this study was to investigate the effects of three drying different methods, namely hot air drying, freeze drying, and vacuum drying, on the quality of Jinhua ham slices. The color, hardness, volatile flavor substances, and rehydration characteristics as a function of drying method were analyzed. The drying method had a significant influence on the total color change (ΔE, P0.05) of the Jinhua ham slices. Vacuum drying was much better than hot air drying and freeze drying. The hardness of dried Jinhua ham slices was less than that of fresh ham slices. Hot air drying caused the smallest reduction in hardness at 2397.12 g. Hence, the hardness of the ham slices after this treatment was the closest to that of fresh ham. However, vacuum drying was significantly better than the other two methods in terms of volatile flavor substance contents, which accounted for 98.68% of the total extracts. In addition, the drying method had a significant