文献类型：期刊文献

中文题名：霸王花(火龙果花)干制工艺的研究

英文题名：THE STUDY OF DRYING PROCESS OF FRESH PITAYA FLOWER

作者：夏杏洲[1];胡雪琼[2];谌素华[2]

机构：[1]中国海洋大学食品科学与工程系,山东青岛266003;[2]广东海洋大学食品科技学院,广东湛江524006

年份：2006

卷号：27

期号：6

起止页码：80

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2004、北大核心

语种：中文

中文关键词：霸王花;热风干燥;微波干燥;复水性

外文关键词：the pitaya flower; airflow drying; microwave drying; ratio-rehydration

中文摘要：主要研究了霸王花的干制工艺。研究了预处理对产品品质的影响,对不同温度条件下的热风干燥和微波干燥效果进行了比较,得到了较为合理的干制工艺条件:原料用100℃水蒸气处理0.5min;采用变温干燥方式:60℃(0.5h)-70℃(1.0h)-55℃(0￣2.0h)或者微波干燥方式:装载量0.25Kg,微波强度700w,时间11.6min,可以获得复水性好、Vc保存率高、感官品质优良的霸王花干制品。

外文摘要：The drying technology of the pitaya flower is studied in this paper. The effect on the product quality produced by different pretreatment was studied. The characteristic of airflow drying at different temperature conditions and the microwave drying was comparative studied. The result is： 100℃ water vapor pretreatment, airflow drying at 60 ℃ （0.5 h ）-70℃ （1.0 h）-55 ℃ （0-2.0 h） ,or microwave drying at 700 W, 11.6 min,0.25 Kg. The product with high Vc quality, good ratio-rehydration, better color, natural flower and texture were produced.