摘要
为制备苹果超微营养纯粉,以富士苹果为原料,前期采用热风联合微波预膨化干燥,后期采用低温气流膨化干燥结合超微粉碎制备苹果纯粉。通过工艺优化,得出最佳工艺参数:苹果片厚度7 mm,热风温度60℃,转换点含水率40%;微波功率540 W,转换点含水率24%;膨化温度80℃,抽空温度61℃;超微粉碎温度20℃,超微粉碎时间15 min。
In order to prepare superfine pure apple powder, the Fuji apple was used as raw material in this experiment, the hot air-microwave combined drying was used at early stage, and the low temperature puffing drying combined with superfine grinding was used at later stage. The results showed that the optimum parameters were as follows： apple slice thickness 7 mm, hot air temperature of 60 ℃, transformation point moisture of 40%; microwave power of 540 W, transformation point moisture of 24%; explosion puffing temperature 80 ℃, vacuum drying temperature 61 ℃; ultrafi ne grinding temperature 20 ℃, ultrafi ne grinding time 15 min.
出处
《食品科技》
CAS
北大核心
2014年第12期115-120,共6页
Food Science and Technology
基金
2012年度国家科技支撑计划项目(2012BAD31B01)
关键词
联合干燥
超微粉碎
苹果纯粉
combined drying
superfine grinding
apple powder
