脱水板栗片制备工艺的优化  

Optimization of Preparation Technology in Dehydrated Sliced Chinese Chestnut

作　　者：邵颖[1] 刘洋[1] 魏宗烽[1] 张乾 

机构地区：[1]信阳农林学院食品学院,信阳464000 [2]河南经济贸易高级技工学校,新乡453003

出　　处：《食品工业》2016年第8期41-45,共5页The Food Industry

基　　金：河南省科技攻关项目"板栗护色技术及板栗片产品工艺研究"(122102110144)

摘　　要：以信阳大板栗为试验材料,以板栗片营养成分、色差值、复水率为考察对象,对热风干燥、真空干燥、微波干燥三种工艺脱水板栗片的工艺进行了研究。结果表明,板栗片经过护色后,切成0.1 cm薄片,在热风干燥工艺中,以始温35℃,以5℃/h的速度升温,至60℃条件下保持1 h,再以5℃/h的速度降温至50℃,干燥6 h,得到的板栗片能保留板栗原有的色、香、味;在真空干燥工艺中,最佳干燥条件为:真空度0.07 MPa,温度设定在80℃,干燥时间3 h,板栗片色差值最小;在微波干燥工艺中,最佳干燥条件为:微波功率为400 k W,干燥8 min,板栗片的色泽较好;经过比较脱水板栗片营养成分、色差值及复水率得出,真空干燥法板栗片的营养成分保留最高,色差最小,复水率最高。Xinyang Chinese chestnut was investigated as the material.Exploring on the subject of Chinese chestnut nutrient composition,color value,rehydration ratio,three drying technology was studied among the hot air drying,vacuum drying and microwave drying.The results showed that Chinese chestnut was cut into 0.1 cm slices after the color of Chinese chestnut was protected.In the hot air drying process,beginning with temperature 35 ℃,heating up,at a speed of 5 ℃/h to 60 ℃,under the condition of 1 h,and then cooling at a speed of 5 ℃/h to 50 ℃,then last for 6 h,the chestnut slices could retain Chinese chestnut original color,aroma and taste;In a vacuum drying process,the optimum drying condition was that vacuum 0.07 MPa,temperature at 80 ℃,the dry lasted 3 h,the minimum value of chromatism in sliced Chinese chestnut;In the microwave drying process,the optimum drying condition was that microwave power 400 k W,for 8 min,the color of the Chinese chestnut was better;By comparing dehydration Chinese chestnut nutrition,color difference and rehydration ratio,Chinese chestnut sliced using vacuum drying retained the best color and the highest rehydration rate.

关 键 词：板栗片 脱水 制备工艺 优化 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]