摘要
本试验根据菊花菜原料特性,对热风干燥脱水工艺中烫漂浸液pH值、烫漂温度、烘干温度时间组合等工艺关键技术进行单一因子对比试验,并设计脱水菊花菜干燥质量评分标准做为综合判断指标,确定添加碳酸氢钠调整烫漂浸液pH值为9,烫漂温度95℃,烫漂时间2.5min,烘干温度时间组合为75℃(0.5h)→70℃(2h)→60℃(2h)→48(2h)的工艺效果较佳。脱水菊花菜成品呈墨绿色,短段卷曲状,具有浓郁的菊花香味,水分含量≤8%,保质期达到12个月以上,理化卫生指标均达到脱水蔬菜标准要求。
In the paper the influence factors of the dehydration technology of chrysanthemum nankingense was studied. The result showed this dehydrated vegetables can reach the request of the standard dealt by drying process of heat air when the parameters of drying process was as follows： the combination of drying temperature was 75 ℃ （0.5 h）→70 ℃（2 h）→60 ℃（2 h）→45 ℃（2 h）, the blanching pH, temperature, and time were 9, 95 ℃ and 2.5min respectively. The water content of the product ≤8% and the storage time ≥ 2 months.
出处
《现代食品科技》
EI
CAS
2006年第2期187-188,190,共3页
Modern Food Science and Technology
关键词
菊花菜
热风干燥
烫漂
烘干
Chrysanthemum nankingense
Drying of heated air
Blanching
