作　　者： ; ; ; ; ;

机构地区： 天津农学院食品科学系

出　　处： 《食品与机械》 2011年第1期124-126,共3页

摘　　要： 探讨麦芽糖浆浓度、冷冻处理和水分含量3种胡萝卜预处理方式对胡萝卜变温压差膨化产品品质的影响。结果表明:用40%麦芽糖浆液煮沸处理20 min,在-18℃下冷冻处理24 h,胡萝卜的水分含量控制为40%,在膨化工艺为膨化温度110℃,停止时间5 min,干燥温度80℃,干燥时间150 min的条件下制备的膨化产品品质色泽亮丽、口感酥脆。 Effects of pre-treatment factors of maltose solution concentration,freezing treatment and moisture content on puffing carrots properties by explosion puffing drying at difference temperature and pressure were studied.The appropriate pre-treatment condition was osmotic dehydration by 40% maltose solution at 100 ℃ for 20 min,freezing at-18 ℃ for 24 h,moisture content of 40%.Puffing carrots was prepared at the puffing condition of puffing temperature 110 ℃,vacuum drying temperature 80 ℃,vacuum drying time 150 min.The products were crisp,colorful.

关 键 词： 胡萝卜 膨化干燥 渗透脱水 冷冻

领　　域： [轻工技术与工程] [轻工技术与工程]