大蒜热风-变温压差膨化干燥工艺的优化  

Optimization of hot air-explosion puffing drying for garlic slices

作　　者：郭小宁[1,2] 周林燕[2] 毕金峰[2] 易建勇[2] 陈晓旭[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《食品与发酵工业》2014年第8期126-131,共6页Food and Fermentation Industries

基　　金：农业部公益性行业(农业)科研专项(201303079);新疆生产建设兵团科技支疆计划(2013AB020);"十二五"农村领域国家科技计划课题(2012BAD31B06)

摘　　要：为研究大蒜热风-变温压差膨化干燥最优工艺,在单因素试验基础上,采用二次回归正交旋转组合试验设计,以膨化温度、抽空温度、抽空时间作为试验因素,色泽L值、含水率、硫代亚磺酸酯含量、硬度作为响应值,建立响应值的回归模型。结果表明：膨化温度对各指标没有显著影响,抽空温度对蒜片色泽、含水率和硫代亚磺酸酯有显著影响,抽空时间对各指标都有显著影响。抽空温度和抽空时间的交互作用对蒜片色泽和含水率有显著影响,膨化温度和抽空时间的交互作用只对色泽有影响,而膨化温度和抽空温度间无交互作用。干燥蒜片的最佳工艺条件为：膨化温度为97.80-101.17℃,抽空温度为56.62-58.20℃,抽空时间为2.34-2.60 h。Optimization of hot air-explosion puffing drying for garlic was studied based on single factor experiment and quadratic regression rotation combination design. The effect of three major parameters （puffing temperature, vac- uum temperature and vacuum time） on the quality of garlic was evaluated including color, water content, thiosulfi- nates, and hardness. Optimum process parameters for garlic drying were determined by comprehensive evaluation val- ues which were based on fuzzy comprehensive evaluation. The results indicated that color, water content and content of thiosulfinates of garlic slices were significantly affected by vacuum temperature. The four quality parameters of gar- lic slices were significantly affected by vacuum time. The color and water content were affected by the interaction of vacuum temperature and vacuum time, the color was also affected by the interaction of puffing temperature and vacu- um time. The optimal parameters were puffing temperature of 97.80 - 101.23 ℃ , vacuum temperature of 56.07-57.84 ℃and vacuum time of 2.32 - 2.60 h.

关 键 词：大蒜 变温压差膨化干燥 优化 响应面分析 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]