摘要
以马蹄为原料,采用微波真空干燥技术干燥马蹄脆片,考察微波功率、干燥温度、真空度、切片厚度对马蹄脆片色差值、总糖含量、脆度的影响,以响应面试验优化干燥工艺,采用低场核磁共振技术研究马蹄脆片干燥过程水分变化情况。结果表明,微波真空干燥马蹄脆片的最佳工艺为微波功率2.0 kW、干燥温度71℃、真空度-95 kPa、切片厚度3.1 mm,所得产品色差值、总糖含量、脆度分别为3.42、50.51 mg/100 g、464.96 g,产品色泽白亮,酥脆可口,马蹄风味浓厚。低场核磁共振检测结果表明:马蹄片内部主要存在3种状态水,分别是自由水、不易流动水及结合水,其中自由水占比较高、结合水和不易流动水的比例相对较低,在最佳工艺下到达干燥终点时自由水完全除去,只剩少量的不易流动水以及结合水。
Microwave vacuum drying technology was used to dry the raw material of water chestnut chips.The effects of microwave power,drying temperature,vacuum degree,and slice thickness on the color difference value,total sugar content,and crispness of water chestnut crisps were investigated,and the drying process was optimized by a response surface test.The moisture changes during the drying process of water chestnut crisps were studied by low⁃field nuclear magnetic resonance technology.The results showed that the optimal process of microwave vacuum drying of water chestnut crisps was as follows:microwave power of 2.0 kW,dry⁃ing temperature of 71℃,vacuum degree of−95 kPa,and slice thickness of 3.1 mm,and the color difference value,total sugar content,and crispness of the obtained products were 3.42,50.51 mg/100 g,and 464.96 g,respectively.The products were white in color and luster,crispy,and tasty,with a strong water chestnut fla⁃vor.The results of the low⁃field nuclear magnetic resonance test showed that there were mainly three states of water inside the water chestnut slices,namely,free water,non⁃flammable water,and combined water,among which the free water accounted for a relatively high proportion,and the combined water and the non⁃flammable water had a relatively low proportion.In addition,when the drying end point was reached in the optimal pro⁃cess,the free water was completely removed,and there remained only a small amount of non⁃flammable water and combined water.
作者
谭德馨
唐小闲
张奕涛
李官丽
黎小椿
罗杨合
伍淑婕
TAN Dexin;TANG Xiaoxian;ZHANG Yitao;LI Guanli;LI Xiaochun;LUO Yanghe;WU Shujie(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,Guangxi,China;College of Food and Bioengineering,Hezhou University,Hezhou 542899,Guangxi,China)
出处
《食品研究与开发》
CAS
2024年第3期107-115,共9页
Food Research and Development
基金
国家重点研发计划子课题(2018YFD0901003)
桂林市重点研发计划项目(20210208-3)
贺州市创新驱动发展专项(贺科创CX202204)
中央引导地方科技发展专项资金项目(贺科技计字[2023]2号)。
关键词
马蹄脆片
微波真空干燥
水分变化
工艺优化
低场核磁共振
water chestnut chips
microwave vacuum drying
moisture change
process optimization
low⁃field nuclear magnetic resonance
