速食方便银耳的加工工艺研究  

Study on the Process of Instant Tremella

作　　者：刘俊轩[1,2] 董文博[1] 王华[2] 苏霞[1,2] 贺金梅[1,2] 孙颖[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学柑桔研究所,重庆400712

出　　处：《食品工业》2013年第3期33-36,共4页The Food Industry

摘　　要：以银耳为材料,研究速食方便银耳的最佳浸泡,煮制及干燥条件。得到最佳浸泡条件为m(银耳)∶m(水)=1∶20,浸泡温度45℃,浸泡时间40 min;最佳煮制条件为高压煮制温度115℃,煮制时间25 min;利用响应面优化真空干燥工艺,得到最佳干燥工艺为干燥时间20.5 h,真空度0.07 MPa,温度52.3℃。Took Tremella as the material, the immersing, stewing and drying conditions of instant tremella were optimized. The best pretreatment conditions were： optimum immersing conditions ratio of material to liquid 1 ： 20, immersing temperature 45℃, immersing time 40 min. High pressure stewing conditions were： stewing temperature 115℃, stewing time 25 min. The optimal conditions of the vacuum drying process were obtained by response surface analysis as follows： drying time 20.5 h, drying vacuum 0.07 MPa, drying temperature 52.3℃.

关 键 词：银耳 方便食品 真空干燥 响应曲面法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]