摘要
以提高韭菜干制品品质为目的,考察微波干燥功率对韭菜干燥时间及品质的影响。结果表明:不同微波干燥功率对韭菜维生素C保留率影响不大,但对干燥时间、产品色泽和复水性有影响,功率越大,干燥时间越短、产品色泽变化越小,复水性越高。因此,在韭菜微波干燥中,应尽量采用较大的功率干燥。
In order to improve the quality of dried Allium Tuberosum （AT）, the effect of microwave power on the dring time and quality of dried AT were studied. The result shown microwave power has litter influence on retain ratio of vitamin C, but has influence on dring time, eolour and reconstituability. The dring time short with the microwave power increased, the vary of product colour decreased with the microwave power inereased, but the reconstituability increased with the microwave power increased. So bigger power must be used in dring of AT.
出处
《安徽农学通报》
2009年第21期150-151,共2页
Anhui Agricultural Science Bulletin
关键词
微波
干燥
韭菜
Microwave
dry
Allium Tuberosum
