摘要
为了提高紫薯面条品质,减少干燥后易断条、浑汤的问题,采用线性功效系数法对紫薯面条四阶段干燥工艺参数进行了优化,通过考查各阶段干燥温度、干燥湿度和干燥时间对紫薯面条品质的影响,最终确定紫薯面条最佳干燥工艺条件为预干燥阶段,温度40℃,湿度80%,时间60 min;干燥前期,温度45℃,湿度85%,时间100 min;主干燥阶段,温度30℃,湿度70%,时间90 min;干燥后期阶段干燥条件是温度25℃,环境湿度,时间60 min。在此工艺条件下干燥所得紫薯面条弯曲断条率8.87%,自然断条率0.19%,熟断条率0.67%,蒸煮损失12.55%。
In order to improve the quality of purple potato noodles and reduce the problems of broken strips and muddy soup after drying,the four stage drying process parameters of purple potato noodles were optimized using linear efficacy coefficient method.The effects of drying temperature,humidity and drying time on the quality of purple potato noodles were investigated.The results showed that the optimum drying conditions were as follows:in the pre drying stage,the temperature was 40℃,the humidity was 80%,and the time was 60 min;in the early drying stage,the temperature was 45℃,the humidity was 85%,and the time was 100 min;in the main drying stage,the temperature was 30℃,the humidity was 70%,and the time was 90 min;in the late drying stage,the drying conditions were 25℃,the environment humidity was 60 min.Under these conditions,the broken rate of purple potato noodles was 8.87%,the natural broken rate was 0.19%,the cooked broken rate was 0.67%,and the cooking loss was 12.55%.
作者
范会平
侯冰洁
符锋
马晨晨
艾志录
FAN Huiping;HOU Bingjie;FU Feng;MA Chenchen;AI Zhilu(College of Food Science and Technology,He'nan Agricultural University,Zhengzhou,He'nan 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou,He'nan 450002,China;He'nan Center for Supervision&Inspection of Grain,Oil and Feed Product Quality,Zhengzhou,He'nan 450000,China)
出处
《农产品加工》
2021年第8期38-42,45,共6页
Farm Products Processing
基金
科技部“十三五”国家重点研发计划重点专项项目(2016YFD0401303)
河南省薯类产品加工工艺与设备研发创新型科技团队项目(豫科人组[2017]6号)。
关键词
紫薯面条
干燥
线性功效系数法
品质
purple potato noodles
drying
linear efficacy coefficient method
quality
