摘要
研究草鱼鱼片的干燥工艺,探讨了热风预脱水鱼片的含水量以及降温、升温和恒温三种预脱水热风干燥模式,微波间歇加热工艺对鱼片品质的影响,并对不同干燥条件下的产品进行了感官、质构和膨化效果分析。结果表明,热风预脱水鱼片含水量控制在35%~50%,选择降温热风干燥模式,微波功率设定中高火档(418±2.5W),加热60s,间歇30s的干燥工艺条件是最佳的。
The drying processing of grass carp slices was studied, including the effect of the moisture content of the pre-dehydrating fish slices, three kinds of hot air drying curves (temperature dropping, temperature heating and constant temperature),intermittent microwave drying process on the quality of fish slices. Its texture and sensory were analyzed.The optimum microwave heating conditions were determined as that the moisture content of the pre - dehydrating fish slices controlled during 35 %-45 %, microwave power selecting at medium high fire (418 ± 2.5W), hot air drying curve of temperature dropping,and microwave heating for 60s per stopping heating for 30s.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第1期225-228,共4页
Science and Technology of Food Industry
基金
安徽省农业技术推广项目
关键词
鱼片
热风微波干燥
质构
fish slices
hot air-microwave drying
texture