低温气流膨化枸杞子的研究  

Study on explosion-puffed fructus lycii at low temperature

作　　者：王荣梅[1] 张培正[2] 李坤[2] 田霞[2] 

机构地区：[1]泰山医学院运动医学系,泰安271000 [2]山东农业大学食品学院,泰安271018

出　　处：《食品科技》2006年第1期42-45,共4页Food Science and Technology

基　　金：山东省科技攻关项目(011050101)

摘　　要：研究影响低温气流膨化枸杞子品质的3个关键因素:水分含量、操作温度、停滞时间。根据回归方程得到最佳工艺参数,3个因素编码值分别为:0.04、-0.04、-0.04。枸杞膨化后多糖的浸出量高于膨化前多糖的浸出量。Three critical factors that affect the quality of explosion-puffed fructus lyeii at low temperature were studied in this paper, which were moisture level, process temperature and residence time. Through regressions it got the fit parameter of the process, and the coded value was： 0.04, -0.04, -0.04. The LBP extraction content of explosion-puffed fructus lycii was more than that of non-puffed fructus lycii.

关 键 词：气流膨化 枸杞子 膨化度 Vc损失率 枸杞多糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]