膨化鱼片的热风-微波干燥工艺研究  

Study on hot air-microwave drying technology of puffing fillets

作　　者：李艳[1] 郇延军[1] 李培红[1] 邵利君[1] 甘春生[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第1期225-228,共4页Science and Technology of Food Industry

基　　金：安徽省农业技术推广项目

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。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 selecting at medium high fire （418 ± 2.5W）, hot air drying curve of temperature dropping,and microwave heating for 60s per stopping heating for 30s.

关 键 词：鱼片 热风微波干燥 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]