摘要
为优化气流膨化干燥黑毛豆仁的工艺，采用三因子二次正交旋转组合设计，分析了预干燥后水分含量、膨化温度和抽空干燥时间对产品的水分含量、硬度、脆度和a＊值的影响，并进行响应曲面分析。结果表明：预干燥后水分含量、膨化温度、抽空干燥时间对膨化黑毛豆仁的各指标影响显著，黑毛豆仁气流膨化的最佳工艺为：预干燥后水分含量30．75％，膨化温度100℃，抽空干燥时间98min。
In order to optimize the explosion puffing drying technology of black edamame,a three-factor quadratic regression rotation combination design was adopted. The influence of water content after pre-drying, puffing temperature and vacuum drying time on water content, hardness, crispness and a＊ value of puffed product were analyzed by response surface methodology. The results showed that water content after pre- drying, puffing temperature and vacuum drying time had significant effects on the quality indexes of puffed black edamame.The optimal processing parameters were pre-drying of 30.75% ,puffing temperature of 100℃ and vacuum drying time of 98min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期206-210,共5页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新资金项目(CX(11)2067)
关键词
黑毛豆仁
气流膨化
干燥
工艺优化
响应曲面
black edamame
explosion puffing
drying
technology optimization
response surface methodology
