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。
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.
出处
《北方园艺》
CAS
北大核心
2013年第23期152-154,共3页
Northern Horticulture
基金
河南省教育厅自然科学研究计划资助项目(2011A550015)
关键词
菠菜
干燥方法
品质
spinach
drying methods
quality
