摘要
为改善冻干山药片的复原率、质构、色泽以及口感,对加工过程中的烫漂、浸泡液处理方案和冻干工艺进行研究。结果表明:山药片在95℃条件下烫漂60s可防褐变,并有利于后续的浸泡和冻干;用含有5%NaCl、10%葡萄糖和10%麦芽糊精的浸泡液,在30℃条件下浸泡30min,可提高复原率;较优的冻干工艺为使用带有强对流鼓风的速冻生产线在-30℃条件下对山药片冻结,采用5℃保持7h,35℃保持2h程序冻干。该工艺生产出的山药片具有较好的复原率和感官品质。
In order to improve recovery rate, texture, color and taste of freeze-dried yam slices, crucial steps in the preparation process of yam slices such as blanching, soaking treatment and freeze-drying were investigated. The results indicated that the optimal blanching of yam slices at 95 ℃ for 60 s could prevent browning and consequently was beneficial to soaking and freeze- drying. The optimal soaking process at 30 ℃ for 30 min using soaking solution composed of 5% NaCl, 10% glucose and 10% maltodextrin could improve recovery rate. The optimal freeze-dried process was quick-freezing at -30 ℃, and then sequential freeze-drying at 5℃ for 7 h and 35℃ for 2 h. Freeze-dried yarn slices obtained using the optimized process displayed better recovery and sensory quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期92-96,共5页
Food Science
关键词
山药片
烫漂
麦芽糊精
冻干
yam slices
blanching
maltodextrin
freeze-drying
