摘要
研究了热风干燥、微波干燥、热风和微波结合干燥3种干燥方式对速煮绿豆复水性的影响,探讨了3种干燥方式的最佳干燥条件,并获得最佳干燥方式。实验结果表明,热风和微波结合干燥方式复水效果最佳,其最佳干燥条件为:先100℃热风干燥30～40min后,放置在密封容器36h,再用462 W微波干燥4～6min后的速煮绿豆,形态保持完整,内部组织结构疏松、多孔,有膨化效果,易于水分的进入,复水时间为9min,复水率达到5.0。
This experiment studied hot air drying,microwave drying,air hot-microwave drying of three drying methods effect on rehydration of rapid cooking mungbean,and discussed the best drying conditions of three drying methods,obtain with the best drying method.The experimental results show that,air hot-microwave drying methods with the best rehydration effect,and the best drying conditions： rapid cooking mungbean of placed in 36 h sealed containers after 100 ℃ drying 30～40 min,reoccupy 462 W microwave drying 4 ～ 6 min,the form keep intact,internal organization structure keep loosen and porous,easily expand into the water,rehydration time about 9 min,rehydration rate 5.0.
出处
《食品科技》
CAS
北大核心
2011年第2期43-48,54,共7页
Food Science and Technology
关键词
速煮绿豆
干燥方式
复水性
rapid cooking mungbean
drying method
rehydration
