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| 冬枣变温压差膨化干燥工艺研究 | |
| 引用本文： | 马涛,于静静,毕金峰,丁媛媛.冬枣变温压差膨化干燥工艺研究[J].食品工业科技,2011(3):270-273,276. |
| 作者姓名： | 马涛 于静静 毕金峰 丁媛媛 |
| 作者单位： | 1. 沈阳农业大学食品学院,辽宁,沈阳,110161;辽宁省农业科学院食品与加工研究所,辽宁,沈阳,110161 2. 沈阳农业大学食品学院,辽宁,沈阳,110161 3. 中国农业科学院农产品加工研究所,北京,100193 |
| 基金项目： | 2009年度农业科技成果转化资金项目(2009GB23260450); 2009年公益性行业(农业)科研专项经费项目(200903043); 2007年科研院所技术研究开发专项(NCSTE-2007-JKZX-288) |
| 摘 要： | 以冬枣为原料,采用变温压差膨化干燥技术,探讨了预干燥时间、抽空时间、膨化温度、抽空温度、停滞时间和膨化压力对冬枣膨化产品硬度、脆度、色泽和水分含量的影响。结果表明:膨化温度、抽空温度和抽空时间是影响产品膨化质量的关键因素;冬枣预干燥6h后,膨化温度85℃,抽空温度60℃,抽空时间2h为较适合工艺参数;停滞时间和膨化压力差在一定范围内对膨化产品的质量影响不大,实验确定停滞时间15min,膨化压力差0.2MPa为较适合工艺参数。 |
| 关 键 词： | 冬枣 变温压差 膨化干燥 |
Explosion puffing drying of jujube at variable temperature and pressure |
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| MA Tao,YU Jing-jing,BI Jin-feng,DING Yuan-yuan.Explosion puffing drying of jujube at variable temperature and pressure[J].Science and Technology of Food Industry,2011(3):270-273,276. | |
| Authors: | MA Tao YU Jing-jing BI Jin-feng DING Yuan-yuan |
| Affiliation: | MA Tao1,2,YU Jing-jing1,*,BI Jin-feng3,DING Yuan-yuan3 ( 1.Food Science College of Shenyang Agriculture University,Shenyang 110161,China,2.Liaoning Provincial Academy of Agricultural Sciences,Institute of Food and Processing,3.Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China) |
| Abstract: | The effects of pre drying time,vacuum drying time,explosion puffing temperature,vacuum drying temperature,dwell time and pressure difference on the hardness,fragility,color,and water content of explosion puffed jujube were analyzed by using the technology of explosion puffing.The result showed that the major factors that affected the quality of the production were explosion puffing temperature,vacuum drying temperature and time.The jujube after 6h pre-drying,the optimal parameters were as follows: explosion... |
| Keywords: | jujube variable temperature and pressure difference explosion puffing |
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