流化-微波-焙烤联合加工胡萝卜脆片的工艺研究  

Processing Technology of Carrot Crisp Chips by Combined Fluidization-microwave-Baking Drying Method

作　　者：金丽梅[1,2] 隋世有 陈文璐 廖梓钊 胡亚光 魏春红[1] 李婷[1] Jin Limei;Sui Shiyou;Chen Wenlu;Liao Zizhao;Hu Yaguang;Wei Chunhong;Li Ting(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]北大荒现代农业产业技术省级培育协同创新中心

出　　处：《黑龙江八一农垦大学学报》2020年第4期32-38,72,共8页journal of heilongjiang bayi agricultural university

基　　金：2018年度黑龙江省大学生创新创业训练计划项目资助(201810223007)。

摘　　要：以胡萝卜为原料,采取流化干燥-微波干燥-焙烤联合技术进行非油炸果蔬脆片加工工艺研究。以色度和脆度值为评价指标,通过单因素和正交试验优化各阶段的工艺参数,结果表明:流化阶段时各因素对色度的影响次序为:流化时间>流化温度>空气流量,最佳工艺条件为流化温度65℃,空气流量149.5 m3·h-1,干燥时间30 min;微波阶段各因素对色度影响次序为:微波时间>初始湿基含水率>微波功率,最优工艺参数为微波功率450 W,微波干燥时间为60 s,由流化转到微波干燥时的初始湿基含水率为50%;焙烤温度80℃,焙烤时间20 min。胡萝卜脆片的脆度值达到676 g·s-1,含水率为5%,色度值为207.33。研究结果为胡萝卜脆片工业化生产提供参考。The processing technology of carrot crisp chips was studied by combined fluidization-microwave-baking non-fried drying technology.The operating parameters during different steps were optimized through single factor and orthogonal test using color and crispness as evaluation indexes.The results showed that the influenced order of each factor on color in the fluidization stage was fluidization time>fluidization temperature>air flow.The optimal processing conditions were fluidization temperature 65℃,air flow 149.5 m3·h^-1 and drying time 30 min;The influenced order of various factors on color in the microwave stage was microwave time>initial wet base moisture content>microwave power.The optimal microwave parameters were as follows:microwave power 450 W,microwave drying time 60 s,the initial moisture content of wet base 50%,baking temperature 80℃and baking time 20 min.The final crispness of the non-fried carrot chips reached 676 g·s^-1,the moisture content was less than 5%and the color was 207.33.The results above provided reference for industrial carrot crisp production.

关 键 词：非油炸 果蔬脆片 胡萝卜 流化干燥 微波干燥 烘培 

分 类 号：S631.2[农业科学—蔬菜学]