漂烫工艺对干黄花菜品质的影响

Effect of Blanching on Quality of Dried Daylily

摘要: 为研究蒸汽漂烫工艺对黄花菜干燥品质的影响，在装载量恒定的条件下，选择蒸汽漂烫温度和时间为试验因素，以干黄花菜的感官品质、营养品质以及复水品质为试验指标,探讨最佳的漂烫参数。结果表明，采用80℃~90℃饱和蒸汽漂烫装载量为12 kg/m²的黄花菜2 min~3 min为最佳的漂烫工艺，按此条件漂烫的黄花菜干制品质最佳。

Abstract: In order to study the effect of steam blanching process on the drying quality of daylily, the sensory quality, nutritional quality and rehydration quality of dried daylily were taken as the test indicators and the blanching temperature of saturated vapor and time were selected as the test factors to explore the best blanching parameters for drying daylily under constant load conditions. The results showed that the optimum blanching process was that the daylily with 12 kg/m² load was blanched by 80˚C - 90˚C saturated vapor for 2 min - 3 min, the best quality of dried daylily would be obtained according to this condition.