黄花菜的热泵干燥工艺研究  

Study on pump drying process of daylily

作　　者：潘年龙[1] 吴凯[2] 王孝荣[1] 曾凡坤[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市质量技术监督局,重庆400023

出　　处：《食品工业科技》2013年第11期259-262,266,共5页Science and Technology of Food Industry

摘　　要：为改进干制黄花菜传统生产方法并实现工业化生产,采用热泵干燥法对黄花菜进行干制研究,结果表明,新鲜黄花菜经过95℃蒸汽热烫60s,在干燥温度为70℃、干燥时间7h、装料量为5.0kg/m2、热泵空气湿度为40%时,所生产出来的干制黄花菜含水量为9.53%,其感官品质良好,呈金黄色,条身紧凑,长短基本一致,无虫蛀和霉变,有黄花菜固有的香味,无异味,能长期保存。The heat pump was used for drying daylily to improve the traditional methods of producing dried daylily and achieve industrial production.The dried dayiily of good sensory with moisture content 9.53% was obtained on conditions that the added material was 5.0kg/m2 with 7h at 70℃ and air humidity 40% of heat pump before blanching 60s by vapor at 95℃.The product accompanying daylily inherent fragrance can be preserved for a long time with good sensory quality which is golden, compact, almost the same length, no damaged by worms and mildew.

关 键 词：黄花菜 热泵干燥 工艺 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]