不同工艺条件对番木瓜变温压差膨化产品品质的影响

Influence of Different Processing Conditions on Quality of the Explosion Puffing Papaya Products

为探索较优的番木瓜变温压差膨化干燥工艺,分析了冷冻时间、预干燥温度、预干燥时间、膨化温度、停滞时间、抽空时间等6个因素对番木瓜膨化产品品质的影响。结果表明,在冷冻时间2 h,烘干温度80℃,烘干时间5 h,膨化温度115℃,抽空时间210 min时,可得到色泽鲜艳,口感酥脆的番木瓜变温压差膨化产品。

To obtain better technical conditions of explosion puffing drying for papaya at variable temperature and pressure difference, the effects of the factors（freezing time, pre-drying temperature, pre-drying time, puffing temperature, dwell time, vacuum drying temperature） during explosion puffing drying treatment on the qualities of the explosion puffing papaya products were discussed. The results show that the optimal technical conditions were obtained as follows： cooling time of 2 h, pre-drying temperature of80 ℃, pre-drying time of 5 h, puffing temperature of 115 ℃, vacuum drying time of 210 min. The explosion puffing papaya products obtained by this process has the quality of bright color and crisp.