不同干燥方式对脱水甘蓝品质的影响

采用热风干燥、微波干燥、真空干燥、真空冷冻干燥以及热风与微波组合5种不同干燥方式制备脱水甘蓝,经直接干燥、烫漂后干燥再测定脱水甘蓝品质的变化。结果表明:微波与热风干燥组合与常规的热风干燥相比,能缩短干燥时间58.3%,与热风干燥的样品相比,脱水甘蓝的颜色总的色差值△E*为4.39;真空冷冻干燥制备的脱水甘蓝抗坏血酸的含量达到351.35 mg/100g,表明真空冷冻干燥能有效防止营养物质的流失;烫漂处理能有效的防治抗坏血酸的流失,但同时会导致成品率的普遍下降,烫漂处理导致微波干燥的成品率下降6%。

Effects of Different Drying Methods on Quality of Dehydrated Cabbage

Five drying methods,which including hot-air drying,microwave drying,vacuum drying,vacuum freeze-drying and combination of microwave drying and hot-air drying,were used to prepare dehydrated cabbages,and the changes of the cabbage’s quality were determined after direct drying and drying after scalding treatment separately for each drying method.The results showed that the combination of microwave drying and hot-air drying method can shorten the drying time by 58.3% compared with the conventional hot-air drying method,and the △E* between dehydrated cabbages from the two methods was 4.39;the content of ascorbic acid in dehydrated cabbage prepared by vacuum freeze-drying method reached 351.35 mg/100g,so vacuum freeze-drying method can effectively prevent the loss of nutrients;scalding treatment can effectively prevent the loss of ascorbic acid,but also can cause a general decreasing rate of finished products,moreover,scalding treatment will decrease the rate of finished products of microwave drying method by 6%.