摘要
通过正交试验得出不同指标下真空冷冻干燥回锅肉过程中加热板温度、物料厚度、升华压力和解析压力的最佳参数值,并得出四种因素对指标影响的次序。经试验得到复水量在原含水量的140%～150%,复水温度在65～85℃,复水时间在20～30min之间为最优。
In the vacuum freeze -drying twice -cooked pork process, the hot plate temperature, material thickness, the sublimation pressure and the analysis pressure best parameter value were optimized through the orthogonal test, and obtained four kind of factors＇ influence order on the target. The result showed the rehydrate quantity after the rehydrate experiment in the original water content 140% - 150%, rehydrate temperature in 65℃ -85℃, rehydrate time between 20min- 30min were most superior.
出处
《肉类工业》
2009年第2期26-28,共3页
Meat Industry
关键词
回锅肉
真空冷冻干燥
正交试验
twice -cooked pork
vacuum freeze -drying
orthogonal test
