变温压差膨化干燥对芒果品质影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.7 变温压差膨化干燥对芒果品质的影响 1,2 1 1 1 1 1 赖必辉 ，毕金峰 ，丁媛媛 ，王沛 ，白沙沙 ，吕健 (1.中国农业科学院农产品加工研究所，农业部农产品加工与质量控制重点开放实验室，北京 100193) （2.福建农林大学食品科学学院，福建福州 350002) 摘要：以凯特芒果为原料，采用变温压差膨化干燥技术，探讨了切条厚度、预干燥后水分含量、膨化温度、膨化压力差、抽空温 度、抽空时间和停滞时间对芒果膨化产品的硬度、脆度、色泽、膨化度和含水率的影响。结果表明：芒果膨化的最佳厚度为 6 mm；预 干燥后水分含量、膨化温度和抽空时间是影响芒果膨化产品品质的关键因素；预干燥后,含水量在 61.77%左右，膨化温度为 80 ℃，抽空 温度为 70 ℃，抽空时间为 1.5 h 较为合适；停滞时间、膨化压力差在一定范围内对芒果膨化产品质量的影响不大，试验确定膨化压力差 和停滞时间分别 0.1 MPa 和 10 min 时为较适合参数。 关键词：芒果；变温压差；膨化干燥 文章篇号：1673-9078(2011)7-751-755 Effect of Explosion Puffing Drying with Modified Temperature and Pressure on the Quality of Mango 1,2 1 1 1 1 1 LAI Bi-hui , BI Jin-feng , DING Yuan-yuan , WANG Pei , BAI Sha-sha ，LV Jian (1. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of Agriculture, Beijing 100193, China) (2. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China) Abstract: The effects of thickness, water content after pre-drying, explosion puffing temperature, pressure difference, vacuum drying temperature and time, dwell time on physiochemical properties of explosion puffed mango quality , such as hardness, crispness, color of puffed products, puffed degree and water content, were analyzed by using the technology of explosion puffing drying by modified temperature and pressure. The result showed that the thickness of the mango chips used was 6 mm.