调理高丽菜脉冲喷动-射频真空干燥的品质研究

Study on the Quality of Pulse-spouted Radio Frequency Vacuum Drying of Prepared Cabbage

摘要:

为了解决传统高糖调理蔬菜真空干燥过程产品粘连导致干燥产品品质差、成本高、劳动强大及高污染等问题，本文以高丽菜为实验原料，进行不同加糖调理预处理方式对脉冲喷动-射频真空干燥（PSRFVD）蔬菜品质特性及均匀性影响的研究。研究表明：高丽菜采用干法杀青调理预处理结合PSRFVD方式得到的脱水产品中抗坏血酸含量、叶绿素含量、还原糖含量及复水比（24.41 mg/100 g、3.12 mg/100 g、61.41%、26.11）均高于热水杀青调理预处理结合PSRFVD的脱水高丽菜相应值（21.68 mg/100 g、2.98 mg/100 g、58.11%、21.19）；干法杀青调理预处理与热水杀青调理结合PSRFVD脱水高丽菜的水分、色泽及收缩率均匀度分别94.51%、96.31%、92.11%及93.21%、95.63%、91.45%；与传统真空干燥技术相比，PSRFVD技术不但可以有效解决高糖调理预处理高丽菜干燥过程产品粘结问题，提高干燥产品营养成分保留量及均匀度，而且还可以显著地缩短干燥时间(50%)。

Abstract:

In order to solve the problems of poor quality, high cost, high labor intensity and high pollution of added high-sugar vegetables dried by traditional vacuum drying, in this paper, the quality and uniformity of dried cabbages pretreated with added sugar were studied using pulse-spouted radio frequency vacuum drying (PSRFVD). Results showed that the ascorbic acid content, chlorophyll content, reducing sugar content, rehydration ratio, moisture content, color and shrinkage ratio of PSRFVD cabbages pretreated with heating blanching (24.41 mg/100 g, 3.12 mg/100 g, 61.41%, 26.11, 94.51%, 96.31% and 92.11%, respectively) were higher than those pretreated with hot water blanching (21.68 mg/100 g, 2.98 mg/100 g, 58.11%, 21.19, 93.21%, 95.63% and 91.45%, respectively). Compared to VD, PSRFVD not only effectively solved the caking problem, but also improved the quality of the dried products, reducing the drying time by>50%.