利用微波干燥制备复水绿豆芽的工艺研究  

The Drying Process by Microwave Preparation about Complex Shuilv sprouts

作　　者：潘旭琳[1] 魏春红[1] 田伟[1] 刘宪红[1] 曹龙奎[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2014年第6期23-25,共3页Farm Products Processing

基　　金：黑龙江省教育2013科学技术研究项目(12531464)

摘　　要：以绿豆芽为原料,将其经烫漂、保脆、蔗糖浸泡预处理后,采用微波干燥,将绿豆芽加工成脱水蔬菜产品。微波干燥绿豆芽的最佳条件是微波功率300 W,装载量120 g,铺料厚度4 mm时,干制品的复水比最大为4.35。复水绿豆芽中各营养成分含量均高于新鲜绿豆芽,其中蛋白质为2.46%,粗纤维为0.92%。Taking the green bean sprouts as raw materials,after blanching,crispness,soak sucrose pretreatment,the green bean sprouts are processed into dehydrated vegetable products using microwave drying. The best conditions for microwave drying sprouts are as follows：microwave power 300 W,load capacity 120 g,spreading thickness 4 mm,and the dried product rehydration ratio is up to 4.35. Rehydration sprouts nutritional content of each component is higher than the fresh bean sprouts,which contains 2.46% protein and 0.92% crude fiber.

关 键 词：微波干燥 绿豆芽 复水性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]