摘要
为改进干制黄花菜传统生产方法并实现工业化生产,采用热泵干燥法对黄花菜进行干制研究,结果表明,新鲜黄花菜经过95℃蒸汽热烫60s,在干燥温度为70℃、干燥时间7h、装料量为5.0kg/m2、热泵空气湿度为40%时,所生产出来的干制黄花菜含水量为9.53%,其感官品质良好,呈金黄色,条身紧凑,长短基本一致,无虫蛀和霉变,有黄花菜固有的香味,无异味,能长期保存。
The heat pump was used for drying daylily to improve the traditional methods of producing dried daylily and achieve industrial production.The dried dayiily of good sensory with moisture content 9.53% was obtained on conditions that the added material was 5.0kg/m2 with 7h at 70℃ and air humidity 40% of heat pump before blanching 60s by vapor at 95℃.The product accompanying daylily inherent fragrance can be preserved for a long time with good sensory quality which is golden, compact, almost the same length, no damaged by worms and mildew.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期259-262,266,共5页
Science and Technology of Food Industry
关键词
黄花菜
热泵干燥
工艺
daylily
pump drying
technology
