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食品研究与开发:2017,38(10):95-98
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北冬虫夏草组合干燥技术研究
张斌1,2,陈野2,温禄云1,2
(1. 天津市食品研究所有限公司,天津 301609;2. 天津科技大学 食品工程与生物技术学院,天津 300457)
The Research of Cordyceps militaris Combined Drying Technology
ZHANG Bin1,2, CHEN Ye2, WEN Lu-yun1,2
(1. Tianjin Food Research Institute, Tianjin 301609, China; 2. College of Food Engineering &Biotechnology, Tianjin University of Science&Technology, Tianjin 300457, China)
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投稿时间:2016-08-31    
中文摘要: 采用变压差组合干燥技术对北冬虫夏草子实体快速干燥。以水分含量 5 %为终点,研究梯度干燥的起始温度、 变压差干燥的干燥温度、一次脉冲次数、真空干燥时间、二次脉冲次数。最佳工艺条件为:梯度干燥起始温度 45 ℃,每 4 h 升高 5 ℃,烘干约 810 min。均湿 12 h 后,进行变压差干燥。条件为干燥温度 55 ℃,一次脉冲 5 次,真空干燥 40 min,二 次脉冲 5 次。此方法较常压干燥法干燥时间缩短 6 h,干燥后的北冬虫夏草子实体在感官上明显优于常压干燥产品。
Abstract:This study used differential pressure combined drying technology to quick drying the Cordyceps militaris. With moisture content of 5 % as the end point,researched the temperature of gradient drying starting, the temperature of differential pressure drying,the number of first time pulse,the time of vacuum drying and the number of second pulse . The optimum technological conditions was:the temperature of gradient drying starting was 45 ℃,increased 5 ℃ every 4 h,dried about 810 min. Averaged wet after 12 hours,started differential pres- sure drying. The condition was: the temperature of differential pressure drying was 55 ℃,the number of first time pulse was 5 times,the time of vacuum drying was 40 min,the number of second pulse was 5 times. This method's drying time compared with ambient pressure drying shorten 6 h,dried C.militaris was obviously better then Conventional product.
文章编号:201710022     中图分类号:    文献标志码:A
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