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当前位置: 首页 > 文章 > 豆豉变温压差膨化干燥工艺优化 核农学报 2015,29 (7) 1351-1357
Position: Home > Articles > Optimization of Explosion Puffing Drying for Douchi at Variable Temperature and Pressure Journal of Nuclear Agricultural Sciences 2015,29 (7) 1351-1357

豆豉变温压差膨化干燥工艺优化

作  者：
牛广财;贾亭亭;朱丹;魏文毅;关琛
单  位：
黑龙江八一农垦大学食品学院;黑龙江八一农垦大学生命科学技术学院
关键词：
豆豉;变温压差膨化干燥;响应面分析;工艺;优化
摘  要：
为了优化豆豉变温压差膨化干燥工艺条件,本文以豆豉为原料,研究其变温压差膨化干燥的最佳工艺条件。本研究采用3因素二次回归正交旋转组合试验设计,分析豆豉预干燥后含水率、膨化温度、抽空温度3因素对豆豉膨化产品含水率、脆度和膨化度等3个指标的影响及其交互作用。根据试验数据得到3个指标的二次回归方程,并进行了响应面分析和工艺优化。结果表明:豆豉预干燥后含水率、膨化温度、抽空温度3个因素与其膨化产品含水率、脆度、膨化度指标间的二次多项回归方程拟合充分,模型极显著(p<0.01);由回归方程优化的豆豉变温压差膨化干燥的最佳工艺条件为:预干燥含水率32%,膨化温度105℃,抽空温度86℃。在此条件下膨化豆豉产品的含水率为4.97%±0.17%,脆度为539±5个,膨化度为0.30±0.01,产品具有良好的酥脆性。该研究为豆豉膨化休闲食品的工业化生产提供理论依据。
译  名：
Optimization of Explosion Puffing Drying for Douchi at Variable Temperature and Pressure
作  者：
NIU Guangcai;JIA Tingting;ZHU Dan;WEI Wenyi;GUAN Chen;Food College,Heilongjiang Bayi Agricultural University;College of Life Science and Technology,Heilongjiang Bayi Agricultural University;
关键词：
douchi,explosion puffing drying at variable temperature and pressure,response surface methodology,technology,optimization
摘  要：
In order to develop the puffing douchi snack food,a three-factor quadratic regression rotation combination design was adopted to optimize the technical conditions of explosion puffing drying for douchi at variable temperature and pressure. The effects of water content after pre-drying,puffing temperature,vacuum drying temperature and the interactions between the three factors on water content,crispness and puffed degree of douchi product were analyzed.Based on the experimental data,the quadratic regression models of three indexes were deduced,then variables were analyzed by response surface methodology( RSM) and the technical parameters were optimized. The results indicated that the quadratic regression equations between the water content after pre-drying,puffing temperature,vacuum drying temperature and the water content,crispness and puffed degree of douchi product were successfully simulated and the models were extremely significant( p < 0. 01). The optimized technical conditions of explosion puffing drying for douchi at variable temperature and pressure were obtained as follows: the water content after pre-drying was 32%,puffing temperature was 105℃,vacuum drying temperature was 86℃. Under this puffing condition,the water content,crispness and puffed degree of puffed douchi product is 4. 97% ± 0. 17%,539 ± 5 and 0. 30 ± 0. 01 respectively and the product was of good crispness. This research will provide a theoretical basis for production in industrial scale of the puffing douchi snack food.

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