期刊论文

Optimization of Varying Temperature and Pressure Puffing Drying for Lentinus edodes Chips

中文

食品工业科技

1002-0306

2018

39

20

186-193+199

10.13386/j.issn1002-0306.2018.20.031

本校为第一机构

为研究变温压差膨化技术在菌菇类产品深加工中的可行性,开发一种新型的即食类香菇休闲产品-香菇脆片。以香菇为原料,在停滞时间、膨化压力差、膨化温度、抽空温度、抽空时间、切片厚度6个单因素试验基础上,采用响应面分析法建立多元统计回归模型,对变温压差膨化干燥香菇脆片进行工艺优化。研究表明,变温压差膨化干燥香菇脆片的最佳工艺参数为:停滞时间12 min、膨化压力差0.2 MPa、膨化温度90 ℃、抽空时间68 min、抽空温度80 ℃、切片厚度7 mm。在此最佳工艺条件下进行验证得到变温压差膨化干燥香菇脆片的脆度814.73± 19.80 g,硬度1962.76± 33.55 g,感官评分97.10± 2.40,与预测值极为接近,说...

In order to study the varying temperature and pressure puffing technology in the deep processing of mushroom products,a new kind of instant leisure food,Lentinus edodes chips,was developed. Based on six single factor experiments of residence time,puffing pressure difference,puffing temperature,vacuum temperature,vacuum time and slice thickness,a multivariate statistical regression model was established through the response surface methodology to optimize the varying temperature and pressure puffing drying for Lentinus edodes chips process.The r...