银耳脆片微波真空干燥工艺的研究

Development of Tremella fuciformis Chips

以银耳为原料,研究银耳脆片即食休闲食品的制作工艺。根据银耳的营养特色、理化特性和加工特性,优化了银耳脆片微波干燥前浸渍液的最佳配方及工艺条件;根据银耳脆片的感官特性,优化了微波干燥的工艺条件。通过单因素试验和正交试验,确定了银耳脆片加工过程中浸渍液的最佳配方为:糖质量分数10%,酸质量分数0.03%,煮制时间15 min,微波功率750 W,微波干燥时间20 min,由此制得的银耳脆片具有较好的口感。在理化指标的测定中,银耳脆片的含水量为14.4%,脂肪质量分数为1.2%,银耳多糖质量分数为23.08%。

Taking Tremellafuciformis as raw materials, the processing of TremeUafuciformis chips ready-to-use leisure food production is researched. Firstly, the best formula and process conditions of pickling liquid for the tremella chips before microwave drying are selected, and then according to the tremella chips＇ characteristics of the senses, microwave drying technology conditions are optimized. We finally ascertain the best formula and process of conditions through the single factor experiment, orthogonal test and range analysis. The best TremeUa fuciformis chips processing condition is that sugar concentration 10%, acid concentration 0.03%, cooking time 15 min, microwave drying power 750 W, microwave drying time 20 min. According to this formula, the Tremella fuciformis has delicious taste. The determination of physical and chemical indexes is that water content 14.4%, fat 1.2%, tremella polysaccharide 23.05%.