摘要
在研究桑椹热风干燥特性的基础上,优化热风-变温压差膨化联合干燥工艺。最佳热风-变温压差膨化联合干燥工艺:热风70℃预干燥3 h,膨化温度80℃,抽空温度70℃,停滞时间5 min,抽空时间2.5 h。与单一热风干燥相比,联合干燥产品色泽鲜亮,口感酥脆,营养物质保留率高,缩短了干燥时间。
Based on the investigated of hot air drying characteristics of mulberry, this experiment studied the optimal technical conditions of hot air-explosion puffing combination drying for mulberry. The effects of hot air temperature on the drying characteristics and quality of mulberry were investigated. The results show that the mulberry was subjected to dry in 70 ℃ hot air for 3 h firstly, then dried by explosion puffing drying at puffing temperature 80 ℃ for 5 min,vacuum drying temperature 70 ℃ for 2.5 h; Compared with hot air drying, hot air-exposure puffing combination drying technology improves the quality of dried mulberry and shorten the drying time.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期173-180,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
公益性行业(农业)科研专项(201303073)
新疆生产建设兵团科技支疆计划(2013AB020)
关键词
桑椹
联合干燥
产品品质
mulberry
combination drying
product quality
