低温气流膨化酥脆胡萝卜的研制

Processing Technology of Crisp Carrot by Explosion-Puffing Drying

本文以胡萝卜为原料,采用气流膨化技术,研究品种、去皮、切分、糖煮、水分含量、膨化温度、压力差、停滞时间诸因素对胡萝卜膨化效果的影响。

This article used carrots as materials and adopted explosion-puffing technology to produce crisp carrot, and studied the influence of variety, peeling, cutting, candy, moisture content, operation temperature, pressure difference and residence time on carrot puffing.