桑叶挂面制作及热泵干燥工艺研究

Study on the heat pump drying technology and production of mulberry leaf noodles

研究了桑叶挂面的制作和干燥工艺,单因素试验结果表明桑叶粉比例、魔芋粉比例和干燥温度对桑叶挂面的平均干燥速率和蒸煮特性都有影响,正交试验方差分析得到干燥温度是影响平均干燥速率的显著因素,综合对产品的感官评定获得较优桑叶挂面生产工艺参数:桑叶粉占比为20%,魔芋粉含量为0.25%,干燥温度为40℃,较优工艺制作桑叶挂面的自然断条率为0%,熟断条率为3.41%,蒸煮时间为3.67 min,蒸煮损失率为5.17%,平均干燥速率为19.23%/h,所得优化工艺对桑叶挂面的生产应用具有重要意义。

The drying technology of mulberry leaf noodles and manufacture were been studied. Results of single factors experiments showed that mulberry leaf powder proportion, konjac powder ratio and drying temperature have effect of on the average drying rate of mulberry leaves noodles and cooking characteristics. The variance analysis acquired that the drying temperature was a significant factor affecting the average drying rate, and combined with the results of sensory evaluation, the optimal manufacturing process parameters were acquired as follows： mulberry leaf powder proportion was 20%, konjac flour content was 0.25% and drying temperature was 40 ℃. Using this better production process making mulberry leaf noodles, the rate of breaking was 0%, broken cooked rate 3.41%, cooking time 3.67 min, cooking loss rate 5.17% and average drying rate 19.23%/h. It has great significance of the optimal production process on the application of production of the mulberry leaves noodles.