共查询到19条相似文献,搜索用时 62 毫秒
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研究了组合干燥法在黄花菜干制过程中的应用。先采用远红外杀青,然后再进行微波干燥。通过单因素试验和正交试验确定了最佳的组合干燥条件为:远红外杀青温度90℃,远红外杀青时间50 min,远红外杀青功率450 W,微波干燥功率200 W,微波干燥时间25 min,进样量300 g/m2。采用上述工艺参数干燥后的黄花菜感官质量好,蛋白质保留率为87.3%。 相似文献
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微波和热风联合干燥薄层黄花菜的方法研究 总被引:7,自引:0,他引:7
在薄层黄花菜干制工艺中,选择的干制方法直接影响物料干燥时间的长短和产品质量的好坏.为了确定干燥薄层黄花菜的最佳干制方法,以湖南黄花菜的主栽品种鲜猛子花为材料,用热风干燥箱将受试材料在60、70、80、90℃及100℃等干燥温度条件下和用微波炉在高、中及低功率条件下进行干燥试验.结果表明热风干燥温度小于80℃时,干燥时间长(3.5~4h),生产效率低,但产品质量好;干燥温度大于90℃时,干燥时间短(1.5~2h),生产效率高,但产品质量差,因而薄层黄花菜的最佳干燥温度为90℃;与热风干燥相比,无论哪种微波功率干燥时间都较短,但产品质量差;先微波干燥再热风干燥可显著缩短干燥时间,但产品质量不好,先热风干燥再微波干燥不但明显地缩短干燥时间,而且可保证产品质量.同时建立了黄花菜薄层干燥的数学模型MR=(r=e-4.3154+0.05631T,n= 0.5228+ 0.01007T), 可较好地描述干燥过程中物料含水率与干燥时间的关系. 相似文献
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以南瓜、胡萝卜、梨为主要原料,研制适合儿童食用的再造型复合果蔬营养脆片。采用单因素试验、全面试验及正交试验对脆片配方、工艺进行优化,结果表明:南瓜浆、胡萝卜浆、梨浆最佳质量比为3∶3∶2,以100 g复合果蔬浆为基准,辅料最佳用量为面粉75 g,黄油13 g,白砂糖12 g,食盐1.0 g。对比微波干燥、远红外干燥、远红外-微波联合干燥3种工艺,认为远红外干燥最好,最佳工艺条件为上火温度170℃,下火温度130℃,时间15 min。该条件下制得的复合果蔬脆片具有良好的感官品质。 相似文献
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为了克服单一干燥造成的品质缺陷,提出了一种新型的组合干燥方式,以改善产品的外观品质和复水特性。以甘蓝为研究对象,主要探讨了组合干燥过程中热风温度、干燥转换点的物料含水率、微波强度、渗透处理对干燥特性的影响;并以成品色泽、复水比、Vc保留率为指标,对不同干燥方式获得的产品性能进行了比较。研究获得的组合干燥工艺参数为:70℃热风干燥至物料含水率60%,2.5 W/g微波强度下干燥至40%含水率,25℃下以2.8 g/mL料液比向半干产品中加入28%葡萄糖和15%NaCl混合渗透液处理15 min,最后70℃二次热风干燥至成品。产品的水分活度为0.466,含水量为16.34%,复水比为8.71,Vc保留率为31.05%。结果显示,组合干燥方式干燥速率快,能耗低,产品含有高水分含量、低水分活度,产品品质与真空冷冻干燥的产品相近,是一种工业化生产果蔬干制品的新方法。 相似文献
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《食品与发酵工业》2013,(9):83-88
提出了一种将热风干燥、微波干燥、渗透处理相结合的新型干燥方法。以蒸煮后的东北粳米为研究对象,以成品色泽、质构、复水性能为指标,对不同干燥方式获得的产品性能进行了比较。经研究确定了最佳组合干燥工艺参数:90℃一次热风干燥80 min至物料水分含量40%,2.5 W/g微波强度下干燥10 min至水分含量20%;常温下以料液比3∶2向半干米饭中加入28%葡萄糖+15%食盐的组合渗透液,搅拌混匀10 min,静置30min,最后以90℃二次热风干燥20 min得到水分含量15%20%、Aw 0.6左右的产品。结果显示,组合干燥方式生产周期短、能耗低,产品含有中等水分含量、低水分活度,可真空包装贮藏,复水后与新鲜米饭品质相近,是一种工业化生产方便米饭的新途径。 相似文献
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This study was undertaken to determine the microbiological quality of sheep carcasses during different stages in the slaughtering process. A total of eleven carcasses were selected at random in an abattoir. The samples were taken by excision from four different sites; leg, brisket, shoulder and neck. The samples were collected from the same carcasses at four different stages in the slaughtering process; after dressing, after evisceration, after washing and chilling. The aerobic mesophilic bacteria, coliforms and Enterobacteriaceae recovered from each sample were enumerated. Chilling reduced the aerobic mesophilic and coliform counts of carcasses, significantly. Levels of carcass microbial load after chilling were 1.69, 0.11 and 0.11 log cfu/cm2 for aerobic mesophilic counts, coliform counts and Enterobacteriaceae counts, respectively. According to data obtained in the present study, chilling of carcasses was the most important step in improving the hygienic quality of carcasses. Processing stages changed significantly both aerobic mesophilic and coliform counts of neck, therefore, among different sites of carcass, neck should be the only critical site for microbiological sampling for sheep carcasses. 相似文献
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豆渣酸水解工艺条件的研究 总被引:1,自引:0,他引:1
采用酸水解法水解豆渣,研究水解温度、水解时间、HCl溶液添加量与原料比值(mL/g)3个因素对豆渣水解率的影响,并确立了豆渣酸水解的最佳工艺条件.结果表明,水解温度90℃,水解时间5 h,HCl溶液添加量与原料比值(mL/g)2.75:1为最佳水解条件,在此条件下豆渣的水解率为58.02%. 相似文献
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This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying. Foam-mat drying process is an alternative method that allows the removal of water from liquid materials and pureed materials. In this drying process, a liquid material is converted into foam that is stable by being whipped after adding an edible foaming agent. The stable foam is then spread out in sheet or mat and dried by using hot air (40–90°C) at atmospheric pressure. Methyl cellulose (0.25–2%), egg white (3–20%), maltodextrin (0.5–05%), and gum Arabic (2–9%) are the commonly utilized additives for the foam-mat drying process at the given range, either combined together for their effectiveness or individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and sticky products that cannot be dried using other forms of drying methods such as spray drying because of the state of product. More interest has developed for foam-mat drying because of the simplicity, cost effectiveness, high speed drying, and improved product quality it provides. 相似文献
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Fermenting and growing activities of early yeast (yeast at the early stage of fermentation) were elevated by wort aeration, reaching their maximal level after 5 h of aeration. The lipid content of early yeast was also elevated by wort aeration, and reached a maximal level after 9 h of aeration. While certain amounts of lipid are necessary for the budding of yeast, the excess amounts of lipid synthesised between 5–9 h of aeration were not sufficient for one further budding, and so accumulated in the final yeast. It is better to set the optimal aeration conditions on the lipid content of early yeast, rather than the amount of wort aeration. 相似文献