不同干燥方法对百合品质的影响

研究了 4种不同干燥方法对百合品质的影响。结果表明 ,真空冷冻干燥较好地保持了百合原有的色泽、营养和质地 ,产品具速溶和快速复水性 ,但酶残余活性高 ;普通热风干燥和微波干燥对百合营养破坏较小 ,酶残余活性低 ,但微波干燥对百合感观品质影响大 ;远红外线干燥对百合感观品质和营养品质的影响较大。从加工特性、营养成分及相关酶活性 3方面综合考虑 ,认为普通热风干燥和真空冷冻干燥是百合干制的适宜方法

Effect of Drying Methods on Lily Quality

The effect of the different drying methods on the Lily quality was studied. The results showed that vacuum freeze drying method could keep the color, nutrition composition and texture. The products held desirable soluble property and function of dehydration, but ridiculous enzyme was higher. Nutrition composition loss was little in Lily treated by hot-air drying and micro-wave drying,and ridiculous enzyme activity was very lower. Microwave drying had a great negative effect on sense quality and far infrared ray drying decreased both the sense quality and nutriment quality of Lily. It indicated that the methods of hot-air drying and vacuum freeze drying were suitable for Lily processing.