热风干燥温度对青椒品质的影响

doi:10.13652/j.issn.1003-5788.2015.03.037

首页 > 过刊浏览>2015年第31卷第3期 >158-161. DOI:10.13652/j.issn.1003-5788.2015.03.037

热风干燥温度对青椒品质的影响
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                        10.13652/j.issn.1003-5788.2015.03.037
                    
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作者单位:(1. 北京市农林科学院蔬菜研究中心，北京 100097;2. 果蔬农产品保鲜与加工北京市重点实验室，北京 100097;3. 农业部华北地区园艺作物生物学与种质创制重点实验室，北京 100097;4. 农业部都市农业(北方)重点实验室，北京 100097;5. 石河子大学食品学院，新疆 石河子 832000)
作者简介:郑清云（1989-），女，石河子大学在读硕士研究生。E-mail: 18511169773@163.com
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基金项目:现代农业产业技术体系建设专项资金（编号：CARS-25）；北京市农林科学院科技创新能力建设专项（编号：KJCX20140204）；果蔬农产品保鲜与加工北京市重点实验室项目（编号：KJCXPT11）

Effects of hot-air drying temperatures on quality of green peppers

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(1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; 2. Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China), Beijing 100097, China; 3. Key Laboratory of Fruit and Vegetable Processing and Preservation of Agricultural Products(Beijing), Ministry of Agriculture, Beijing 100097, China; 4. Key Laboratory of Urban Agricultural Grops(North), Ministry of Agriculture, Beijing 100097, China; 5. College of Science, Shihezi University, Shihezi, Xinjiang 832000, China)

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摘要:

对青椒进行热风干燥试验，研究55，60，65，70 ℃干燥温度下青椒的干燥特性，对所得制品外观和品质进行比较分析。结果表明，热风干燥温度越高干燥速度越快，水分活度（a_w）下降越快。70 ℃条件下的样品与其他3个温度相比，虽叶绿素残留率、Vc残留率、复水比都较高，但其硬度和韧性较大。而55 ℃干燥时，干燥时间过长，增加了干燥成本。因此，从制品外观和营养品质综合考虑，60 ℃较适于干燥青椒产品。

Abstract:

The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (a_w) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the qualities of dried peppers, the temperature of 60 ℃ was suitable for drying pepper products.

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郑清云,王丹,马越,等.热风干燥温度对青椒品质的影响[J].食品与机械,2015,31(3):158-161.
ZHENGQingyun, WANGDan, MAYue, et al. Effects of hot-air drying temperatures on quality of green peppers[J]. Food & Machinery,2015,31(3):158-161.

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收稿日期:2015-03-01
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