莲藕脆片组合干燥工艺研究  

Study on combined drying technology of lotus root chips

作　　者：邢芳[1] 王建辉 何新益[1,3] 吴海清[1,3] 吴佳丽[1] 刘珮[1] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114 [3]天津市农副产品深加工技术工程中心,天津300384

出　　处：《食品与机械》2015年第6期190-192,共3页Food and Machinery

基　　金："十二五"国家科技支撑计划项目(编号:2012BAD31B08);国家级大学生创新创业训练计划项目(编号:201510061087);长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金资助项目(编号:2015GCZX01);天津市科技特派员项目(编号:15JCTPJC59600)

摘　　要：为获得较优的莲藕脆片加工工艺,以莲藕为原料,探讨真空冷冻—热风组合干燥条件下,真空冷冻干燥时间、热风干燥温度、热风干燥时间三因素对组合干燥莲藕脆片品质的影响。结果表明,莲藕片组合干燥的最佳工艺参数为:真空冷冻干燥4h,50℃热风干燥2h。该条件制得的莲藕片,色差L*=77.65,a*=0.96,b*=9.03,硬度为385.3g。较热风干燥而言,真空冷冻—热风组合干燥可有效提高其品质。To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4b, then hot-air drying at 50 C for 2 b. At those conditions, the color value L＊ , a＊ , b＊ and hardness value of lotus root slices were 77. 65, 0. 96, 9. 03 and 385. 3 g, respectively. The results showed that combined drying technology combined freeze dring and hot-air drying were superior to the hot-air drying.

关 键 词：莲藕 冷冻干燥 热风干燥 组合干燥 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]