毛竹笋干微波干燥工艺的研究

Study on Drying Technique of Bamboo Shoot

对微波干燥笋干的生产工艺进行了研究。试验表明:微波干燥优于热风烘箱干燥和自然干燥,且以NG复合漂白剂漂白,笋片切成5mm厚度,微波功率选择0.75kW/kg为较佳工艺条件。以此方法制成的笋干不仅色泽光亮、洁白,质地松软,复水性好,且营养味美。

The drying technique of bamboo shoot by microwave is introduced. The test indicated that microwave drying is better than drying in oven and drying naturally, and the ideal condition is bleaching agent, 5 mm thickness of bamboo shoot and 0.75 kw/kg microwave power. By this way, the drying shoot is not only bright and lustrous, white, soft, restoring water, but also nutritious and tasty.