摘要
本文以兰州百合为原料，采用普通热风干燥和真空干燥两种干燥方式，分别以20h、25h、30h、35h、40h五种不同的干燥时间进行干燥，以研究不同的干燥方式对百合品质的影响。实验结果表明，普通热风干燥和真空干燥在不同的干燥时间下对兰州百合的水分含量、灰分含量、脂肪含量和VC含量均有不同的影响。但普通热风干燥较真空干燥来说，百合水分含量较低，灰分含量、脂肪含量和VC含量较高，且干燥25h左右时的百合灰分含量、脂肪含量和VC含量相对较高，因此，普通热风干燥25h左右是兰州百合适宜的干燥方式和干燥时间。
Based an lanzhou lily as raw material, adopted the ordinary drying and the vacuum drying two different drying methods, 20h, 25h, 30h, 35h, 40h five different drying time to study the quality of lanzhou lily. Experiment results showed that the ordinary drying and the vacuum drying have different effect on lanzhou lily moisture content, ash content, fat content and the content of VC at different drying time. Lanzhou lily which by the ordinary drying had lower moisture and higher ash, fat and VC. The ash content, fat content and VC content of lanzhou lily were relative taller about 25h, so the ordinary drying and 25h is the appropriate drying method and drying time of lanzhou lily.
出处
《中国食品工业》
2011年第11期54-56,共3页
China Food Industry
基金
甘肃农业大学科技创新基金（GAU-CX1031）.
关键词
百合
干燥方式
营养成分
lily, drying method, nutrition constituent
