肉味萝卜豆最佳干燥条件的研究

院本产品是以新鲜白萝卜、黄豆、猪肉为主要原料，加入一定比例的香精香料，制作出的具有“荤”元素的盐渍菜---肉味萝卜豆。本试验设定40益、45益、50益、55益、60益五个温度条件，鼓风干燥3h下，通过测定萝卜干含水量，并进行产品感官评价试验，以优化干燥工艺，确定最佳干燥温度。最终确定肉味萝卜豆的干燥温度55益，干燥3h为最佳干燥方式。产品制作工艺可靠，外观颜色鲜亮，味道香醇，质地脆嫩，受到品评人员的青睐。

Study on Optimum Drying Conditions of New Radish Product

Using the fresh white radish, soybean and pork as raw material, with essence ingredient added, a new radish product named Meat-radish-beans were developed. Five temperatures at 40℃ and 45℃, 50℃, 55℃, 60℃were set in this experiment, with forced air drying for 3h. The drying process was optimized and the optimal drying temperature was determined by measuring the moisture content of radish and sensory evaluation. The result showed that drying temperature at 55℃was the best processing way. The technology is reliable and feasible, andthe product has the distinguishing feature including bright color, taste delicious, crisp texture, etc.