期刊论文

Optimization of explosion puffing drying process of yam slice and study of its properties

中文

南方农业学报

2095-1191

2016

47

10

1743-1748

10.3969/j:issn.2095-1191.2016.10.1743

2015JJ4028:湖南省自然科学基金 2016NK2113:湖南省重点研发计划项目

本校为第一机构

【目的】优化淮山片变温压差干制工艺,并研究该工艺对淮山片结构和主要功能成分的影响,为利用变温压差干制技术生产高品质淮山干制品提供理论依据。【方法】以复水比、色泽和收缩率为评价指标,结合模糊评判,采用二次回归正交旋转组合试验设计优化淮山片变温压差干制工艺条件,研究膨化温度(X_1)、抽空温度(X_2)和抽空时间(X_3)对淮山片变温压差干制效果的影响规律,以及变温压差干制工艺对淮山片品质的影响。【结果】建立了淮山片综合评分(Y)的回归方程:Y=6.97_0.63X_1-1.61X_2-1.07X3+0.38X_1X_2-0.14X_1X_3+0.044;X_2X_3-0.67X_1~2-0.57X_2~2-0.92X_3~2 (R~2=0.9396),3个因素对淮山片综合评分均...

【Objective】Explosion puffing drying process for yam slices was optimized, its effects on microstructure and functional compounds of yam slices were investigated, in order to provide theoretical basis for actual production of highquality yam slices.【Method】With rehydration rate, colour and shrinkage rate as evaluation indexes, puffing drying process was optimized using three-factor quadratic regression rotation combination design combined with fuzzy evaluation, and effects of explosion puffing temperature (Xi), vacuum drying temperature (X2)...