摘要
应用变温压差膨化干燥技术制备脱水冬枣。探讨冬枣预干燥含水率、膨化温度、抽空干燥温度、抽空干燥时间对冬枣膨化效果的影响。结果表明,冬枣较佳的膨化工艺参数为:预干燥水分为30%,膨化温度为105℃,抽空干燥温度为75℃,抽空干燥时间为120min。在此工艺条件膨化冬枣膨化度为2.75mL/g,产品具有良好的色泽和酥脆性。
Dehydrated winter jujube was prepared using explosion puffing drying at modified temperature and pressure.Effects on puffing rate were studied,of pre-drying water content,puffing temperature,vacuum drying temperature and vacuum drying time on puffing rate were studied.Results showed that the optimal conditions were obtained as follows：water content after pre-drying was 30%,puffing temperature was 105 ℃,vacuum drying temperature was 75 ℃ and vacuum drying time was 120 min.At this puffing condition,the dehydration winter jujube was of good color and crispness,puffing rate of which was 2.75.
出处
《食品与机械》
CSCD
北大核心
2010年第4期126-128,共3页
Food and Machinery
基金
天津市农业科技合作项目(编号:0804160)
关键词
冬枣
膨化
干燥
winter jujube
explosion puffing
drying
