黄花菜组合干燥法工艺条件研究  

THE RESEARCH OF DAYLILY COMBINED DRYING'S PROCESS CONDITIONS

作　　者：甘斯佳[1] 

机构地区：[1]吉林农业科技学院,吉林省吉林市132101

出　　处：《江西食品工业》2011年第1期41-43,共3页Jiangxi Food Industry

摘　　要：本论文主要研究了组合干燥法在黄花菜干制过程中的应用。首先采用远红外杀青,然后再进行微波干燥。通过单因素试验和正交试验确定了最佳的组合干燥条件为:远红外杀青温度100℃,远红外杀青时间60min,远红外杀青功率400W,微波干燥功率200W,微波干燥时间25min,进样量0.3kg/m2。采用上述工艺参数干燥后的黄花菜感官质量好,蛋白质保留率为87.3%。In this essay, combined dehydration, concluding far-infrared fixing and microwave drying, for Daylily was studied. The optimal dehydration conditions were determined by single factors and orthogonal test tests. And the results were as follows： the far-infrared fixing of Daylily was carried out at 100℃ for 60min with 400W power. Then fixed Daylily was dehydrated by microwave at 200W for 25min with feed amount of 0.3kg/m2. The attribute of dried Daylily was pretty good with protein retention rate of 87.3%.

关 键 词：黄花菜 远红外杀青 微波干燥 组合干燥 

分 类 号：TS272.5[农业科学—茶叶生产加工]