真空微波干燥金针菇的工艺研究  

Study on the Process of Flammulina Dehydrated by Vacuum Microwave Drying

作　　者：卜召辉[1] 胡庆国[2] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]合肥学院生物与环境工程系,合肥230022

出　　处：《包装与食品机械》2010年第6期13-16,共4页Packaging and Food Machinery

摘　　要：初步研究了微波真空干燥金针菇的工艺条件,分析了不同工艺参数下水分变化规律,对不同干燥方式下产品的理化指标和感官指标进行了评价。结果表明:在1.2kW、-75kPa、100g条件下干燥能较好地保留金针菇原有的营养物质且复水性较好。真空微波干燥的金针菇多项指标明显优于热风干燥且与冻干接近,干燥效率高。In this paper,vacuum microwave drying process conditions of flammulina has been studied,and the moisture variation of different process parameters were analyzed.The sensory and physical and chemical indicators of product under different drying methods were evaluated.The results showed that： 1.2 kW,-75kPa,100 g drying can better retain the original nutrients of flammulina and higher rehydration.A number of indicators showed that the production of vacuum microwave drying is superior to hot air drying and close to freeze-drying.

关 键 词：金针菇 真空微波干燥 工艺条件 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TQ028.677[轻工技术与工程—食品科学与工程]