传统发酵米粉烘干设备及工艺的研究  

Study on Drying Equipment and Technology of Traditional Fermented Rice Noodles

作　　者：肖勇生 汤锋 张良 包珍 江军山 

机构地区：[1]江西省食品发酵研究所,江西宜春336000

出　　处：《安徽农业科学》2012年第31期15418-15419,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]提高米粉生产效率,使米粉的生产周期不受天气限制,促进传统米粉由手工生产向规模化生产的转变。[方法]采用吊篮式低温分段烘干设备对传统发酵米粉进行烘干,以烘干后水分含量、米粉风味等为指标,通过比较不同烘干温度、烘干时间和烘干速率等参数,确定了最优烘干工艺。[结果]采用吊篮式低温分段烘干设备进行传统发酵米粉的烘干,具体烘干温度应在35～38℃自动控制,烘干速度为转速9.0 Hz,烘干时间为:第1阶段38℃,3 h;第2阶段34℃,3 h。[结论]生产的产品质量稳定,不龟裂,断条率低,具有传统发酵米粉的特殊风味。[Objective] To improve rice noodle production efficiency,promote the change from manual to mass production.[Method] Traditional fermented rice noodle was baked by using nacelle-type low temperature staged drying equipment.With moisture content,rice flavor after drying as index,through the comparison of different drying temperature,drying time and drying rate and other parameters,the optimal drying process was determined.[Result] The results showed that drying temperature concrete in 35-38 ℃ automatic control for speed with drying speed of 9.0 Hz,the drying time is： the first phase： 38 ℃,3 hours,second stage 34 ℃,3 hours.[Conclusion] The products qualities are stable without cracking,and the fault rate is low,which have the special flavor of traditional fermented rice noodle.

关 键 词：传统发酵米粉 低温 吊篮式分段烘干 风味 

分 类 号：S188.4[农业科学—农业基础科学]