摘要
先将葛仙米进行预干燥,再通过真空含浸技术使干燥的葛仙米内部浸入海藻糖、奶油的含浸液,使其具有奶油的香甜口感。最后再次利用干燥,除去含浸后葛仙米内部的水分,最大程度的保持葛仙米的形状和营养成分。首先,确定葛仙米的预干燥方式为脉冲喷动微波真空冷冻干燥;其次,研究不同真空度、不同抽真空时间和不同常压浸渍时间对葛仙米品质的影响,确定最佳的真空含浸工艺为:75℃,-0.08 MPa,真空含浸30 min,再常压浸渍30 min;最后,比较热风干燥与真空微波干燥2种不同的干燥方式对葛仙米品质的影响,确定最佳的二次干燥工艺为:真空微波干燥,150 W。
In this study,pre-drying vacuum impregnation technology was applied in the first stage,when some flavor substances such as butter,sugars were impregnated to the Nostoc sphaeroides kützing（N. sphaeroides）,thus there were butter flavor in raw products. After that,though drying for the second stage,the rest water in impregnated materials was removed,and best drying process was necessary for keeping maters＇ shape and nutrition value.Firstly,pulse-spouted microwave-freeze drying（PSMVD）,which was developed by our team was selected as the pre-drying process.Secondly,according to the quality of impregnated N. sphaeroides,different vacuum level,different impregnating time in vacuum and atmospheric pressure were researched,thus best vacuum impregnating process was realized,when the parameters were selected as：impregnating temperature was 75 ℃,vacuum pressure was-0.08 MPa,both vacuum and atmospheric pressure impregnating time was 30 min. Finally,according to the quality of impregnated N. sphaeroides,hot airflow drying and microwave vacuum drying were analyzed in comparison,and the drying process in second stage was confirmed,which was microwave vacuum drying with the power of 150 W.
作者
黄苏婷
张慜
黄家鹏
陈慧芝
安彦君
HUANG Suting;ZHANG Min;HUANG Jiapeng;CHEN Huizhi;AN Yanjun(School of Food Science and Technology,Jangnan University,Wuxi 214122,China;Hunan Yandi Bioengineering Co.,Ltd.,Zhuzhou 410004,China;Institute of Processing Agriculture Product,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第5期495-501,共7页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(30972058)
江苏高校品牌专业建设工程资助项目(PPZY2015A052)
关键词
葛仙米
预干燥
真空含浸
二次干燥
N. sphae roides
pre-drying
vacuum impregnation
second drying
