CAJ | 학술논문

本文以兰州百合为原料，采用普通热风干燥和真空干燥两种干燥方式，分别以20h、25h、30h、35h、40h五种不同的干燥时间进行干燥，以研究不同的干燥方式对百合品质的影响。实验结果表明，普通热风干燥和真空干燥在不同的干燥时间下对兰州百合的水分含量、灰分含量、脂肪含量和VC含量均有不同的影响。但普通热风干燥较真空干燥来说，百合水分含量较低，灰分含量、脂肪含量和VC含量较高，且干燥25h左右时的百合灰分含量、脂肪含量和VC含量相对较高，因此，普通热风干燥25h左右是兰州百合适宜的干燥方式和干燥时间。
본문이란주백합위원료，채용보통열풍간조화진공간조량충간조방식，분별이20h、25h、30h、35h、40h오충불동적간조시간진행간조，이연구불동적간조방식대백합품질적영향。실험결과표명，보통열풍간조화진공간조재불동적간조시간하대란주백합적수분함량、회분함량、지방함량화VC함량균유불동적영향。단보통열풍간조교진공간조래설，백합수분함량교저，회분함량、지방함량화VC함량교고，차간조25h좌우시적백합회분함량、지방함량화VC함량상대교고，인차，보통열풍간조25h좌우시란주백합괄의적간조방식화간조시간。
Based an lanzhou lily as raw material, adopted the ordinary drying and the vacuum drying two different drying methods, 20h, 25h, 30h, 35h, 40h five different drying time to study the quality of lanzhou lily. Experiment results showed that the ordinary drying and the vacuum drying have different effect on lanzhou lily moisture content, ash content, fat content and the content of VC at different drying time. Lanzhou lily which by the ordinary drying had lower moisture and higher ash, fat and VC. The ash content, fat content and VC content of lanzhou lily were relative taller about 25h, so the ordinary drying and 25h is the appropriate drying method and drying time of lanzhou lily.