当前位置: 首页 > 文章 > 微波膨化香菇工艺优化 河北科技师范学院学报 2012,26 (1) 65-68
Position: Home > Articles > Optimization of Microwave-puffing Lentinula edodes Journal of Hebei Normal University of Science & Technology 2012,26 (1) 65-68

微波膨化香菇工艺优化

作  者:
刘秀凤;蔡金星;徐瑞萍
单  位:
河北科技师范学院食品工程学院
关键词:
香菇;微波膨化;最佳工艺
摘  要:
以鲜香菇为原料,通过单因素试验研究了热风干燥时间、微波功率、热风干燥温度对成品质量的影响,并通过稳健试验研究确定了微波膨化香菇的最佳工艺条件:热风干燥时间1.5 h,微波功率480 W,热风干燥温度65℃。
译  名:
Optimization of Microwave-puffing Lentinula edodes
作  者:
LIU Xiu-feng,CAI Jin-xing,XU Rui-ping(College of Food Science & Technology,Hebei Normal University of Science & Technology, Qinhuangdao Hebei,066000,China)
关键词:
Lentinula edodes;microwave puffing;optimum technological conditions
摘  要:
The effects of hot air drying time,power of microwave,and drying temperature on the quality of microwave-puffed Lentinula edodes were studied.The Taguchi robust designs were employed and the optimum technological conditions of microwave-puffing were obtained:time 1.5 h,power of microwave 480 W,and temperature 65 ℃.

相似文章

计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊