| 膨化鱼片的热风-微波干燥工艺研究 |
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| 引用本文： | 李艳,郇延军,李培红,邵利君,甘春生. 膨化鱼片的热风-微波干燥工艺研究[J]. 食品工业科技, 2011, 0(1): 225-228 |
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| 作者姓名： | 李艳 郇延军 李培红 邵利君 甘春生 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 安徽省农业技术推广项目 |
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| 摘 要： | 研究草鱼鱼片的干燥工艺,探讨了热风预脱水鱼片的含水量以及降温、升温和恒温三种预脱水热风干燥模式,微波间歇加热工艺对鱼片品质的影响,并对不同干燥条件下的产品进行了感官、质构和膨化效果分析。结果表明,热风预脱水鱼片含水量控制在35%～50%,选择降温热风干燥模式,微波功率设定中高火档(418±2.5W),加热60s,间歇30s的干燥工艺条件是最佳的。
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| 关 键 词： | 鱼片 热风微波干燥 质构 |
Study on hot air-microwave drying technology of puffing fillets |
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| LI Yan,HUAN Yan-jun,LI Pei-hong,SHAO Li-jun,GAN Chun-sheng. Study on hot air-microwave drying technology of puffing fillets[J]. Science and Technology of Food Industry, 2011, 0(1): 225-228 |
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| Authors: | LI Yan HUAN Yan-jun LI Pei-hong SHAO Li-jun GAN Chun-sheng |
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| Affiliation: | LI Yan,HUAN Yan-jun,LI Pei-hong,SHAO Li-jun,GAN Chun-sheng (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | The drying processing of grass carp slices was studied,including the effect of the moisture content of the pre-dehydrating fish slices,three kinds of hot air drying curves(temperature dropping,temperature heating and constant temperature),intermittent microwave drying process on the quality of fish slices. Its texture and sensory were analyzed. The optimum microwave heating conditions were determined as that the moisture content of the pre-dehydrating fish slices controlled during 35%~45%,microwave power se... |
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| Keywords: | fish slices hot air-microwave drying texture |
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