金针菇加工副产物干燥制粉技术研究  

Study on Drying and Flour Milling Technology of Flammulina velitupes Processing By-products

作　　者：周萍[1] 李新胜[1] 马超[1] 张明[1] 古静燕[1] 王朝川[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《食品工业》2016年第6期77-79,共3页The Food Industry

基　　金：2013年农业科技成果转化资金项目(2013GB24420644)

摘　　要：通过变温压差膨化技术,对金针菇加工副产物进行干燥制粉技术研究,以提高金针菇加工副产物的利用率。以含水量和感官品质为输出指标,分别选取了膨化温度、抽空干燥温度和抽空干燥时间3个因素,进行L9(33)的正交设计,确定了变温压差膨化最佳条件。结果显示,变温压差膨化的最佳温度为100℃,抽空干燥温度为70℃,抽空时间为4 h,并通过超微粉碎技术制备金针菇粉。在此条件下,制得的金针菇粉含水量为3.6%,且菇香味浓,色泽保持较好。The drying technology of Flammulina velitupes processing by-products with explosion puffing at difference temperature and pressure was studied, to increase the mushroom-root utilization rate. According to the index of moisture content and sensory quality, the effects of embrittlement temperature, vacuum drying temperature and vacuum drying time were studied through L9（33） orthogonal experiment. Determine the optimum embrittlement conditions. It was found that the best embrittlement temperature, vacuum drying temperature and vacuum drying time were 100 ℃, 70 ℃, and 4 h respectively, and break Flammulina velitupes with the super micro-milling technology. Under this condition, the moisture content was 3.6% with great fragrance, and the color and lustre could be maintained well.

关 键 词：金针菇 加工副产物 干燥 制粉 

分 类 号：TS209[轻工技术与工程—食品科学]