摘要
通过比较不同热风干燥温度与时间对菠萝蜜干燥效果的影响,为菠萝蜜果品复合加工提供理论依据。从水分含量,色差变化值,VC含量变化及外观,口感,香味等感官评定各项指标进行果肉干燥后品质比较分析,研究结果表明:70℃温度干燥4 h,含水量控制在7.86%时,菠萝蜜果品品质较佳。
Through comparing the effect of different drying temperature and time on jackfruit drying, theoretical basis for jackfiuit fruit processing was provided. The moisture content, color changes value, VC content change and appearance, taste, flagrance and sensory evaluation indexes were chosen to make comparative analysis of the quality of pulp drying. The results indicate that the quality of dry jackfruit pulp obtained from 4 h drying at 70 ℃ and the water content 7.86% was better than other products obtained.
出处
《食品工业》
北大核心
2013年第7期32-35,共4页
The Food Industry
基金
海南省重点科技计划项目(项目编号:ZDXM20120038)
关键词
菠萝蜜
干燥
温度
Jackfruit
drying
temperature
