| 引用本文： |
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刘永华,林义忠,苏仕风,黄在猛.机械干燥法对八角干果品质的影响[J].广西科学院学报,1998,(3):19-22. [点击复制]
- Liu Yonghua,Lin Yizhong,Su Shifeng,Huang Zaimeng.Influences of the Mechanical Drying Methods on the Quality of the Dried Star Anise[J].Journal of Guangxi Academy of Sciences,1998,(3):19-22. [点击复制]
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| 摘要: |
| 用八角烘干机、高炉烘房对八角鲜果进行烘干试验。试验结果表明:八角烘干机干燥的干果芳香油含量高,水分含量、碎口率与杀青晒干差异不显著,烘干时间7h~8h;高炉烘房烘干的干果,芳香油、水分含量和干鲜率都偏低,碎口率偏高,烘干时间24h。2种机械干燥的干果,颜色经15d后才转变为棕褐色。烘干的成品能达市场商品的要求。提示:生产上遇阴雨天气时,采用机械干燥法能避免八角果变质腐烂。 |
| 关键词: 八角 机械干燥 干果品质 |
| DOI： |
| 投稿时间：1998-06-18 |
| 基金项目:广西职业技术学院科研基金和茶叶机械厂共同资助 |
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| Influences of the Mechanical Drying Methods on the Quality of the Dried Star Anise |
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Liu Yonghua, Lin Yizhong, Su Shifeng, Huang Zaimeng
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| (Guangxi Professional Technique College, Nanning, 530227) |
| Abstract: |
| Star anise drying apparatus and drying house with blast furnance were used to dry star anise. The results showed that:the content of the fragrant oil of the dried fruit stoved with star anise drying apparatus is high, the differences of the water content, the fragment rate and the degree of water removing are not marked,and the stoving time is about 7 to 8 hours. The contents of the fragrant oil and water and the freshness rate of the dried fruit stoved by drying house with blast furnance is on the low side, the fragment rate is on the high side,the stoving time is about 24 hours. The colour of the dried fruit dried by the two methods can change into brown in 15 days. On rainy day,mechanical drying methods can avoid deterioration and decompostition of star anise, the product quality can meets the quality requirements. |
| Key words: star anise mechanical drying the quality of the dried fruit |
