摘要
探索了将鼓风干燥机用于制备蔬菜粉的可能性。以黄瓜为原材料,按照一定的工艺流程对其进行打浆、均质、干燥成粉,并进行鼓风干燥机的运行参数优化实验。结果表明:热烫温度在60～100℃区间内温度越高,热烫时间在2～12min区间内时间越长,黄瓜中的过氧化物酶(peroxidase,POD)和多酚氧化酶(polyphenol oxidase,PPO)越容易失活;当黄瓜汁浓度为500g/L,液厚度为5cm时,护色剂HA的添加量为300mg/kg,干燥箱内温度设定为70℃,干燥18h,制备的黄瓜粉粒径分布比较均匀,护色效果较好。
In this paper,a drum wind dryer was applied to the manufacture of vegetable powder.The cucumbers were chose as raw materials,the cucumber juice was dried with a drum wind dryer and then it was grinded into powder according to a certain process.The results showed that the inactivity of POD and PPO could be carried as a higher blanch temperature and a longer heat-up time with the area of blanch temperature was 60 ~ 100℃ and the area of heat-up time was 2 ~ 12min.When the concentration of the cucumber juice was 500g/L,the thickness of which was 5cm,added 300mg/kg HA,the dryer＇s temperature was set at 70℃ and then dried for 18 hours.The cucumber powder which come out of grinding have uniform size and nice color.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期226-228,共3页
Science and Technology of Food Industry
基金
上海市教委科研创新重点项目(09ZZ159)
上海市重点学科建设资助项目(S30503)
关键词
鼓风干燥
黄瓜
护色
工艺
drum wind dryer
cucumber
color preservation
process
