| 黄花菜组合干燥法工艺条件研究 |
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| 引用本文： | 甘斯佳.黄花菜组合干燥法工艺条件研究[J].江西食品工业,2011(1):41-43. |
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| 作者姓名： | 甘斯佳 |
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| 作者单位： | 吉林农业科技学院,吉林省,吉林市,132101 |
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| 摘 要： | 本论文主要研究了组合干燥法在黄花菜干制过程中的应用.首先采用远红外杀青,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100℃,远红外杀青时间60min,远红外杀青功率400W,微波干燥功率200W,微波干燥时间25min,进样量0.3kg/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%.
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| 关 键 词： | 黄花菜 远红外杀青 微波干燥 组合干燥 |
THE RESEARCH OF DAYLILY COMBINED DRYING'S PROCESS CONDITIONS |
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| Gan Sijia.THE RESEARCH OF DAYLILY COMBINED DRYING'S PROCESS CONDITIONS[J].Jiangxi Food Industry,2011(1):41-43. |
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| Authors: | Gan Sijia |
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| Affiliation: | Gan Sijia (Jilin Agricultural science and technology College, Jilin, Jilin 132101) |
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| Abstract: | In this essay, combined dehydration, concluding far-infrared fixing and microwave drying, for Daylily was studied. The optimal dehydration conditions were determined by single factors and orthogonal test tests. And the results were as follows： the far-infrared fixing of Daylily was carried out at 100℃ for 60min with 400W power. Then fixed Daylily was dehydrated by microwave at 200W for 25min with feed amount of 0.3kg/m2. The attribute of dried Daylily was pretty good with protein retention rate of 87.3%. |
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| Keywords: | Daylily far-infrared fixing microwave drying combined dehydration |
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