微波干燥红枣浆生产红枣粉助干剂的研究

为了确定微波干燥红枣粉最佳助干剂配比,以陕北滩枣为原料,在前期实验确定微波干燥工艺条件的基础上,应用单因素和正交实验,以微波干燥红枣粉的集粉率和感官评价指标进行综合评定考察微波干燥的效果。结果表明:微波干燥工艺条件为主助干剂为麦芽糊精,红枣浆总固形物与主助干剂的配料比4:6,微波功率360W,间歇微波加热方式10s/60s,铺料厚度4mm时,优化的最佳助干剂配比分别为β-环糊精添加量15.0%、大豆分离蛋白添加量2.5%、可溶性淀粉添加量13.0%、卵磷脂添加量3.0%。应用该优化的技术工艺可达到最大限度地节省生产能耗,提高产品的集粉率和感官评价效果,产品外观色泽呈红色至微淡黄色。

Drying aids for processing jujube powder from the whole pulp of jujube by microware drying

In order to confirm the optimum technological parameter in mixture ratio of drying aid by microware drying of jujube powder,experiments were conducted with beach jujube of northern Shaanxi.The process conditions of microware drying was confirmed by practical tests.The technologies of the microware drying of jujube powder were optimized with both the single-factor and the orthogonal experiments,and according to evaluating the effects of the comprehensive indexes,including set-power rate,sensory evaluation in...