摘要
确定微波干燥技术加工速熟绿豆的工艺及参数。通过研究绿豆浸泡、蒸制和干燥工序段条件,确定速熟绿豆的熟化和干燥最优工艺参数。速熟绿豆最优工艺参数为:浸泡温度50℃,浸泡时间3 h,蒸制时间20 min,微波干燥功率P50 W,微波干燥时间13 min。该工艺条件下加工的速熟绿豆复水性佳,产品感官状态良好。
To ascertain optimal technology and parameters of processing fast-cooking mung bean by microwave drying. Through studying process conditions of soaking, steaming and drying, to ascertain optimal technology parameters. The optimal process parameters were determined as follow：soaking temperature 50℃, soaking time 3 h, steaming time 20 min, microwave drying power P50 W, microwave drying time 13 min. Rehydration rate of product reached to 2.83 under above mentioned process conditions.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期52-55,共4页
Food Research and Development
基金
黑龙江省农垦总局技术开发项目(HNK13KF-05)
关键词
速熟
绿豆
微波干燥
复水性
fast-cook
Mung bean
microwave drying
rehydration
