干制黄花菜工业化生产工艺技术

Technology for drying day-lily for industrialized production

为改进干制黄花菜传统生产方法并实现工业化生产,采用带式汽蒸生产线对黄花菜进行前处理,在干制过程中将全自动隧道式干燥生产线与工业微波生产线相结合,利用正交试验设计对干制黄花菜工业化生产工艺技术条件进行了较为详尽的研究。结果表明,在蒸汽温度95℃,汽蒸时间60s;隧道式干燥生产线装载量5.0kg/m2,热风温度85℃,风速1.5m/s;微波干燥生产线铺料厚度15mm、干燥功率16kW、干制时间90s的条件下,所生产的干制黄花菜经农业部食品质量监督检验测试中心检测其感官、理化和微生物指标均达到了《无公害食品—干制金针菜》NY5186-2002所规定的一级品标准。

In order to improve the traditional method for drying day-lily to realize large-scale, industrialized production, the processing technology by using orthogonal experiment for steaming treatment before dehydration and tunnel-type drying combined with industrial microwave drying production lines in drying process was studied in detail. The results showed that the optimum operating parameters for steaming treatment were as follows： temperature was 95℃, time was 60 s, for ttmnel-type drying production line, the loadage was 5.0 kg/m^2, hot air temperature was 85℃, wind speed was 1.5 m/s, and for industrial microwave drying production lines, material thickness was 15 nun, drying power was 16 kW, drying time was 90 s. The sensory quality, physical and chemical indicators as well as microbiological indicators of the final product dried day-lily, tested by Food Quality Supervision and Testing Centre, Ministry of Agriculture of China, reached the requirements of 〈Pollution-free Food-dried day-lily〉 Standard NY5186-2002.