LI Chang-wen,ZONG Wei,CHEN Jun-feng.Effects of Different Drying Methods on Quality of Spinach Powder[J].Northern Horticulture,2013,37(23):152-154.
不同干燥工艺对菠菜粉品质的影响
- Title:
- Effects of Different Drying Methods on Quality of Spinach Powder
- 文章编号:
- 1001-0009(2013)23-0152-03
- Keywords:
- spinach; drying methods; quality
- 分类号:
- S 636.1
- 文献标志码:
- A
- 摘要:
- 以新鲜菠菜为试材，研究了热风干燥、真空干燥、喷雾干燥3种干燥方式对菠菜粉感官品质、复水性、堆积密度、冲调液的分散性、色差等品质特性的影响。结果表明：喷雾干燥制备的菠菜粉的感官品质、复水性、堆积密度、分散性、色泽等都优于热风干燥和真空干燥，喷雾干燥可以较好的保持产品质量，而且节能和便于工业化生产，因此采用喷雾干燥工艺是制备菠菜粉比较好的方法。
- Abstract:
- Taking fresh spinach as material，the effects of different drying methods including hot air drying，vacuum drying and spray drying on sensory properties，rehydration，bulk density，dispersion and color of spinach powder were studied.The results showed that spinach powder from spray drying was better than the products of hot air drying and vacuum drying.Good quality could be preserved by way of spray drying，it also saved power.So the better way of making spinach powder was spray drying.
参考文献/References:
[1] 刘华敏,解新安,丁年平.喷雾干燥技术及在果蔬粉加工中的应用进展[J].食品工业科技,2009,30(2):304-308.
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备注/Memo
第一作者简介：李昌文（1976-），男，硕士，讲师，现主要从事农产品加工与贮藏等研究工作。