黑木耳脆片热风干燥工艺  

Hot air drying process of Auricularia auricula crisps

作　　者：张坤 郭润丽 张恒 吕转转 ZHANG Kun;GUO Runli;ZHANG Heng;L Zhuanzhuan(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China;Xinjiang Auricularia Auricula Engineering Technology Research Center,Aksu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000 [2]新疆黑木耳工程技术研究中心,新疆阿克苏843000

出　　处：《发酵科技通讯》2025年第1期52-56,共5页Bulletin of Fermentation Science and Technology

摘　　要：为提升黑木耳产品的多样化,促进黑木耳产业多元化发展,以黑木耳为基础原料,制作黑木耳脆片休闲即时性食品。以感官评分为指标,通过单因素实验和正交实验对黑木耳脆片制作工艺条件进行研究与优化,在最佳工艺条件下对黑木耳脆片进行营养成分分析。研究结果表明:通过单因素实验与正交实验确定最佳工艺条件,制作的黑木耳脆片酸甜适中、口感酥脆和风味较佳。该工艺对促进黑木耳产业多元化发展,探索新的黑木耳深度加工途径具有重要意义。In order to promote the diversification of Auricularia auricula products and support the diversified development of Auricularia auricula industry,Auricularia auricula was used as the basic raw materials to make instant snack food.The processing conditions of Auricularia auricula crisps were studied and optimized through single factor experiment and orthogonal experiment,and the nutritional components of the crisps were analyzed under the optimum processing conditions.The results showed that the optimal processing conditions were determined through these experiments,and the Auricularia auricula crisps were moderately sweet and sour,crisp in texture and flavorful.This process is of great significance for promoting the diversified development of Auricularia auricula industry and exploring a new possibilities for the deep processing of Auricularia auricula.

关 键 词：黑木耳 黑木耳脆片 即时性食品 感官评分 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]