摘要
利用渗入西洋参片的高压CO2作为动力源进行低温气流膨化干燥。探究预处理方式、预干燥后含水率、膨化压差、膨化温度、抽真空时间对膨化度、复水比、脆度、硬度、膨化后含水率的影响。通过正交试验得出最佳工艺参数:膨化压差2.6 MPa,膨化温度80℃,抽真空时间2 h。经CO2气流膨化处理,西洋参脆片要比传统工艺生产的脆度大,复水比大,硬度小,含水率小,更易于营养物质的吸收与储存。
Low-temperature air-puffing drying was carried out by using high-pressure CO2 infiltrated into American ginseng tablets as a power source.The effects of pretreatment method,water content after pre-drying,puffing pressure difference,puffing temperature,vacuuming time on puffing degree,rehydration ratio,brittleness,hardness and water content after puffing were explored.The optimum process parameters were obtained by orthogonal test as follows:the puffing pressure difference 2.6 MPa,the puffing temperature 80℃,and the vacuuming time 2 h.After the CO2 airflow puffing treatment,the American ginseng chips were more brittle than the traditional process,the rehydration ratio was large,the hardness was small,the water content was small,and the absorption and storage of nutrients were easier.
作者
王璐
陈海峰
袁越锦
宋一凡
WANG Lu;CHEN Haifeng;YUAN Yuejin;SONG Yifan(Shaanxi University of Science&Technology,Xi'an 712000)
出处
《食品工业》
CAS
北大核心
2020年第7期9-12,共4页
The Food Industry
基金
国家自然科学基金项目(51876109)。
关键词
CO2气流膨化干燥
西洋参脆片
正交试验
最佳工艺参数
CO2 air-expansion drying
American ginseng chips
orthogonal test
optimal process parameters
