摘要
本文以印度尼西亚燕窝为主要原料,研究蒸煮温度、蒸煮时间、预冻时间、预冻温度及主干燥温度等对冻干燕窝的干燥速率、品相、复水比及微生物情况的影响。结果表明,蒸煮温度为80℃、蒸煮时间为15 min、预冻时间为90 min、预冻温度为-40℃、主干燥温度为变温(0℃→25℃→40℃)的条件下,冻干燕窝微生物指标符合标准要求,干燥速率、品相及复水比较佳。
In this paper,Indonesia bird’s nest was used as the main raw material to study the effects of cooking temperature,cooking time,pre-freezing time,pre-freezing temperature and main drying temperature on the drying rate,appearance,rehydration ratio and microbial conditions of freeze-dried bird’s nest.The results showed that under the conditions of cooking temperature at 80℃,cooking time of 15 min,pre-freezing time of 90 min,pre-freezing temperature of-40℃,and the main drying temperature of variable temperature(0℃25℃40℃),the microbial indicators of the freeze-dried bird's nest met the standard requirements,and the drying rate,appearance,and rehydration ratio were better.
作者
李会霞
LI Huixia(Beijing Tongrentang Health Pharmaceutical(Fuzhou)Co.,Lid.,Fuzhou 350002,China)
出处
《现代食品》
2024年第23期76-78,83,共4页
Modern Food
关键词
燕窝
生产工艺
品质控制
bird’s nest
production process
quality control
作者简介
李会霞(1982-),女,硕士,工程师,研究方向为功能性食品。
