摘要
以新鲜绿豆芽为主要原料,采用麦芽糊精混合液进行预处理,经热风干燥加工脱水豆芽。以复水比与复原率为考查指标,通过L9(34)正交实验得出最佳预处理工艺:10%(w/v)麦芽糊精、15%(w/v)蔗糖与10%(w/v)食盐混合液室温浸泡30min。在热风干燥工艺研究中,以复水比、复原率、白度、干燥时间等指标按不同权重对脱水豆芽品质进行评分,得出风温度为60℃、装载量为0.7g/cm2时干燥效果较好;同时,对不同温度、不同装载量条件下豆芽中的水分含量变化进行动态测定,并绘制了相应的干燥曲线。
Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture. The best result was determined based on recovery ratio of water absorption and rehydration rate when the fresh samples were pre- soaked in the mixture solution contained 10% maltodextrin, 15% sucrose and 10% salt for 30rain using orthogonal test. During the drying process, when the wind temperature was 60℃ and the weight load was 0.7g/cm^2, the quality of dehydrated sprouts were optimum based on a comprehensive score of recovery ratio of water absorption, rehydration rate, whiteness and drying time. Two drying curves of green bean sprouts were made under different drying temperatures and loads.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期158-160,162,共4页
Science and Technology of Food Industry
关键词
绿豆芽
脱水蔬菜
麦芽糊精
热风干燥
green bean sprouts
dehydrated vegetables
maltodextrin
hot-air drying
