真空干燥法制备面包片的工艺研究

Research on Processing Bread Slice by Vacuum Drying

采用真空干燥法对一次发酵法甜面包在低温下干燥,通过单因素实验和正交试验研究真空干燥的时间、温度、真空度和面包片的厚度对面包片的影响。结果表明,面包片的厚度为5mm、干燥时间2h、温度80℃、真空度0.02MPa时所得的面包片产品品质较好。

This paper aims to research the effects of different drying time periods, temperatures, vacuum degrees, and the thickness of sliced bread on the process of vacuum drying of sliced bread in low temperature through single factor experiments and orthogonal experiments. The optimal condition is suggested as the result of experiments： sliced bread thickness is 5mm;drying time is 2h;temperature is 80℃;and vacuum degree is 0.02MPa.