| 枣的变温压差膨化干燥工艺研究 |
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| 引用本文： | 王英超,张平平,盘鑫.枣的变温压差膨化干燥工艺研究[J].食品研究与开发,2012,33(8):106-108. |
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| 作者姓名： | 王英超 张平平 盘鑫 |
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| 作者单位： | 1. 天津农学院基础科学系,天津,300384
2. 天津农学院食品科学系,天津,300384 |
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| 基金项目： | 天津市科技计划项目(09ZHXHNC07900);天津市农业科技成果转化与推广项目(07050305) |
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| 摘 要： | 利用变温压差膨化干燥技术开发枣加工新产品。通过研究,枣变温压差膨化干燥的关键影响因素,确定最佳工艺条件为预干燥水分40%,膨化温度105℃,膨化压差-0.08 MPa,干燥时间160 min,干燥温度75℃。采用以上工艺条件生产的枣膨化产品品质佳,酥脆可口。
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| 关 键 词： | 枣 变温压差 膨化干燥 |
Study on the Explosion Puffing Drying for Jujube at Variable Temperature and Pressure Difference |
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| WANG Ying-chao
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ZHANG Ping-ping
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PAN Xin.Study on the Explosion Puffing Drying for Jujube at Variable Temperature and Pressure Difference[J].Food Research and Developent,2012,33(8):106-108. |
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| Authors: | WANG Ying-chao ZHANG Ping-ping PAN Xin |
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| Affiliation: | 1.Department of Basic Science,Tianjin Agriculture University,Tianjin 300384,China;2.The Food Science Department,Tianjin Agriculture University,Tianjin 300384,China) |
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| Abstract: | The new jujube products were produced by explosion puffing drying at variable temperature and pressure difference.The key factors of explosion puffing drying for jujube variable temperature and pressure difference were studied,and the best technology conditions were Pre-drying moisture of 40 %,puffing temperature of 105 ℃,puffing pressure to-0.08 MPa,drying time of 160 min,drying temperature of 75 ℃.The explosion puffed jujube products which is crisp,delicious and good quality were produced by the technology. |
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| Keywords: | jujube variable temperature and pressure difference explosion puffing drying |
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