摘要
研究不同切片厚度、干制温度及复水条件对胡萝卜片复水性的影响。在单因素试验基础上,采用二次回归正交旋转组合设计对胡萝卜片复水条件进行优化研究。结果表明,胡萝卜片厚度小于4mm,干燥温度65℃,胡萝卜片的复水性最好;复水过程中,各因素对胡萝卜片复水比的影响次序依次为:浸温>浸时>用水量。最佳复水条件为浸温77℃、浸时145min、用水量200mL/3g干制品。
Effects of different slice sickness, dehydration temperature and rehydration conditions on sliced carrots rehydration performance were studied. On the base of single factor experiments, orthogonally rotational combination design was adopted to optimize rehydration conditions. Results showed that when carrots were cut into less than 4mm with the dehydration temperature of 65℃, the rehydration ability of dried carrots was best. During the rehydration process, rehydration ratio of sliced carrots was affected in successive order by soaking temperature, soaking time and water capacity. The optimum rehydration conditions were： soaking temperature 77℃, soaking time 145 min and water capacity 200 mL/ 3 g dry products.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第4期149-154,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
加工工艺
复水条件
复水性
(二次回归)正交旋转组合设计
优化
Processing technology Rehydration conditions Rehydration performance Orthogonally rotational combination design Optimization
作者简介
作者简介：冯寅洁，女，1986年出生，硕士
