热风干燥温度对马蹄产品品质的影响

摘要

In order to investigate the temperature on the quality of water chestnut slice by hot air drying,the col-or,rehydration capacity,hardness,porosity and sensory value of the water chestnut slice were compared. Results showed that hot air drying temperature had a significantly influence on the color parameters and porosity of water chestnut (P<0.05). With the drying temperature rising,the dry basis moisture content decreased faster,the dry-ing time shortened. The water chestnut slice hardness prepared at hot air drying temperature 65℃was small,the porosity and color was good.%为探究热风干燥温度对马蹄品质的影响，比较不同干燥温度对马蹄色泽、复水性、硬度、多孔性、及感官等的影响。结果表明：热风干燥温度对马蹄的色泽和多孔性含量有显著影响（P<0.05）；随着干燥温度升高，失水速率增加，干燥时间缩短，干燥温度为65℃时，马蹄片的硬度小，多孔性好，呈现出较好色泽。