摘要
本试验以市售新鲜罗田板栗为原材料,以板栗片的断裂数、断裂性和硬度为考察对象,研究了微波加热时间、微波干燥功率、糖液浓度、热风干燥时间等干制工艺对板栗片质构特性的影响。在单因素的试验基础上,通过正交试验对板栗片干制工艺进行了优化。结果表明:干制工艺条件为微波加热功率140 W、微波加热时间3 min、糖液浓度10%、热风干燥时间4 min时,所制得板栗片质构特性最优。
Fresh Luotian chestnut was investigated as the material.Exploring on the subject of Chinese chestnut textural characteristics,such as fracture,brittleness and hardness.On the basis of single factor experiment,three drying technology,the hot air drying,microwave drying and concentration of sugar solution as independent variables,were studied.Orthogonal experiment design was used to determine the best drying technology.The results showed that the chestnut slices textural characteristics under the conditions which of microwave drying power was 140 W,microwave drying time was 3 min,10%sugar solution concentration and oven hot drying time was 4 min.
作者
沈峻峰
谌彦希
王盼
魏明飞
何夷敏
SHEN Jun-feng;SHEN Yan-xi;WANG Pan;WEI Ming-fei;HE Yi-min(College of Biology and Agricultural Resources,Huanggang Normal University,Huanggang 438000,Hubei,China;Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000,Hubei,China)
出处
《黄冈师范学院学报》
2021年第3期50-54,共5页
Journal of Huanggang Normal University
基金
湖北省教育厅科研项目(D20172902)。
关键词
板栗片
质构特性
微波干燥
制备工艺
优化
chestnut slice
textural characteristics
microwave drying
drying preparation technology
optimization
