真空微波与热风联合干燥蒜片的工艺研究  

Study on the combined drying of microwave-vacuum drying(MVD)and air-drying(AD)of garlic slices

作　　者：王静[1] 胡秋辉[1] 辛志宏[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2011年第8期280-283,286,共5页Science and Technology of Food Industry

基　　金：葱姜蒜产业发展关键技术研究与开发(200903018)

摘　　要：运用正交实验对四种无硫护色液进行复合实验,最佳护色组合为:CaCl2浓度为0.6%、NaCl浓度为0.8%、L-半胱氨酸浓度为0.10%,经此复合护色液护色得到干燥蒜片L*值为86.23。比较了热风、真空微波、真空微波与热风联合干燥三种生产工艺所得蒜片干制产品的品质,采用正交实验优化了热风与真空微波联合干燥蒜片的生产工艺。结果表明:前期采用真空度-90kPa,微波功率375W,微波干燥20min,后期60℃热风干燥60min,干燥总时间为80min,缩短了热风干燥时间,得到了高品质的蒜片产品。Orthogonal test on color protection with four sulfur-free liquid showed that the best combination was CaCl2 0.6%,NaCl 0.8%,L-cys 0.1%.Under this condition,L＊ value of garlic slices was 86.23.The quality of garlic slices dried by the air-drying（AD）,microwave-vacuum drying（MVD）,combination of microwave-vacuum drying（MVD）and air-drying（AD）was compared.The technology of combination of microwave-vacuum drying（MVD）and air-drying（AD）of garlic slices processes were optimized by orthogonal experiment.The results showed that using vacuum-90kPa,microwave power 375W,microwave-vacuum drying 20min in the first stage,then 60℃ for the second stage,the total drying time was 80min.Drying time was cut down,high quality garlic products was obtained.

关 键 词：热风 真空微波 联合干燥 蒜片 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]