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投稿时间：2016-11-05
投稿时间：2016-11-05
中文摘要: 以绿豆为原料，采用浸泡、预煮、预冻、升华等工艺得到冻干绿豆粉，并对其粒度及粒度分布与速溶性的关系 进行研究。试验结果表明，冷冻干燥最佳工艺条件为装料量 10 kg/m2，加热温度 95-75-45 ℃，真空度 100-80-60 Pa；绿 豆粉过 140 目～160 目筛,其速溶性最佳。
Abstract:Mung bean was selected as raw material. Mung bean powder was obtained by soaking， pre boiling， pre freezing and sublimation. The relationship between the particle size and size distribution with the solubility was studied. The experimental results showed that the optimum technological conditions for freeze-drying were charge capacity 10 kg/m2， heating temperature 95-75-45 ℃， and vacuum 100-80-60 Pa. After mung bean powder has been screened with 140-160 meshes， its instant solubility is best.
文章编号：201717023 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| WANG Zhi-tong， JIANG Ye， WEN Lian-kui* | College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, Jilin，China |
引用文本：
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