作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2009年第12期107-111,共5页

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。 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 drying velocity. But when tempering time was over 12 h, the drying velocity did not rise significantly. Conclusion： The best tempering conditions are as follows： moisture content of preserved prune samples, 35%; tempering duration, 12 h; and tempering environment, air-conditioned environment.

关 键 词： 广式凉果 缓苏 干燥特性 感官分析 质构分析

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]