基于热泵干燥技术的笋干工艺研究  

Research on the Process of Dried Bamboo Shoot Based on Heat Pump Drying Technology

作　　者：沈晓飞 刘政 蔡静 应叶青[4] SHEN Xiao-fei;LIU Zheng;CAI Jing(Evergreen Forestry Development Center in Changxing County of Zhejiang Province,Changxing,Zhejiang 313100;Forestry Bureau of Changxing County in Zhejiang Province,Changxing,Zhejiang 313100;Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021)

机构地区：[1]浙江省长兴县永绿林业发展中心,浙江长兴313100 [2]浙江省长兴县林业局,浙江长兴313100 [3]浙江省农业科学院食品科学研究所,浙江杭州310021 [4]浙江农林大学亚热带森林培育国家重点实验室培育基地,浙江杭州311300

出　　处：《安徽农业科学》2021年第6期181-183,共3页Journal of Anhui Agricultural Sciences

基　　金：浙江省省院合作林业科技项目(2020SY07)。

摘　　要：针对笋干干燥这一关键工序,利用新型热泵干燥技术对新鲜毛竹笋进行工艺改进,通过不断优化干燥参数,设定不同监测点、干燥温度以及干燥时间对烘房内部的温湿度变化及笋干重量变化进行实时数据监测与分析,最终得到品质好、口感佳、营养价值高的笋干。通过与湖州长兴4月份气候条件下传统笋干加工品质的对比发现,经过热泵加工技术工艺改进的笋干色泽和口感等均优于传统加工笋干。Aiming at the key drying process of dried bamboo shoot,the new heat pump drying technology was used to improve the process of fresh bamboo shoot.By continuously optimizing the drying parameters,setting different monitoring sites,different drying temperature and drying time,the real-time data monitoring and analysis was made on the changes of temperature and humidity in the drying room and the weight changes of dried bamboo shoots.Finally,the dried bamboo shoots with high quality,good taste and high nutritional value were obtained.By comparing the processing quality of traditional dried bamboo shoots under the climate conditions of Changxing,Huzhou in April,it was found that the color and taste of dried bamboo shoots improved by heat pump processing technology were better than those of dried bamboo shoots by traditional processing methods.

关 键 词：热泵 干燥 笋干 监测 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]