黎豆荚高温高湿干燥工艺的研究  

Study on high temperature and humidity drying of velvetbean

作　　者：贾磊[1] 孔进喜[1] 刘艳红[1] 吴越[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2012年第12期251-254,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研项目(2009CDA114)

摘　　要：采用高温高湿干燥技术生产干制黎豆荚,研究干燥条件对干制黎豆荚品质的影响,确定适宜的干燥条件,为干制黎豆荚的工业化生产提供实验依据。结果表明,适宜的相对湿度可以改善干制黎豆荚的色泽、形状和复水率。黎豆荚干燥的最佳工艺条件为:采用三段式干燥工艺,前期干燥温度80℃,相对湿度55%,干燥时间30min;中期干燥温度80℃,相对湿度35%,干燥时间30min;后期干燥温度80℃,相对湿度25%,干燥时间155min,用此条件生产的干制黎豆荚产品褐变小,收缩率低(约48%),最终含水量约为7.4%,复水后色泽鲜艳,口感脆嫩。High-temperature and high-humidity drying technology was adopted to study the effect of drying conditions on the quality of dried velvetbean,determine the optimal drying conditions,which provided experiment basis to commercial process of dried velvetbean.The results indicated that appropriate humidity could improve the color,shape and rehydration rate of dried vevetbean.The optimal drying conditions with three-stage drying were as follows：earlier stage temperature 80℃,relative humidity 55%,drying time 30min,medium stage temperature 80℃,relative humidity 35%,drying time 30min,last stage temperature 80℃,relative humidity 25%,drying time 155min.The dried velvetbean processed by this method had low browning and contraction percentage（about 48%）.The final moisture content of the product was about 7.4%,and the dried velvetbean had bright color,taste crisp and tender after rehydration.

关 键 词：高温高湿干燥 品质 黎豆荚 

分 类 号：TS201.1[轻工技术与工程—食品科学]