摘要
为解决发酵后“红菌豆渣”存在的菌丝塌陷、老化和水分含量高等问题,同时获得品质较好的干制品,以“红菌豆渣”为对象开展了微波真空干燥研究,通过测试不同微波功率密度、真空度、切片厚度条件下“红菌豆渣”的平均干燥速率、色差值和复水率,并借助多元回归数学模型对工艺参数进行优化。结果表明,在50℃条件下,其最优干燥条件为微波功率密度53 W/g、真空度-0.05 MPa、切片厚度9 mm,此时平均干燥速率为(3.27±0.29)%/min,“红菌豆渣”的色泽与鲜样的差异ΔE为2.61±0.31,复水比为5.19±0.23;扫描电镜下其质构较好且内部空隙较均匀。该工艺既提高了“红菌豆渣”的干燥效率和品质,又为“红菌豆渣”的产业化生产提供了参考。
In order to solve the problems of hypha collapse,aging and high moisture content of“red fungus bean dregs”after fermentation,and to obtain high-quality dry products,microwave vacuum drying research is conducted on“red fungus bean dregs”.The average drying rate,color difference value and rehydration rate of“red fungus bean dregs”are tested under different microwave power density,vacuum degree and slice thickness conditions.The process parameters are optimized by means of multiple regression mathematical model.The results show that under the condition of 50℃,the optimum drying conditions are microwave power density of 53 W/g,vacuum degree of-0.05 MPa and slice thickness of 9 mm.At this time,the average drying rate is(3.27±0.29)%/min,the color differenceΔE between“red fungus bean dregs”and fresh sample is 2.61±0.31 and the rehydration ratio is 5.19±0.23.Under scanning electron microscope,the texture is good and the internal voids are relatively uniform.This process not only improves the drying efficiency and quality of“red fungus bean dregs”,but also provides references for the industrialization production of“red fungus bean dregs”.
作者
黎英
蔡源昊
赵金花
杨彩凤
林标声
陈小红
LI Ying;CAI Yuan-hao;ZHAO Jin-hua;YANG Cai-feng;LIN Biao-sheng;CHEN Xiao-hong(College of Life Sciences,Longyan University,Longyan 364012,China;School of Mathematics and Statistics,Ningxia University,Yinchuan 750021,China)
出处
《中国调味品》
北大核心
2025年第2期180-186,共7页
China Condiment
基金
福建省科技厅引导性项目(2022N0028)。
关键词
微波真空干燥
红菌豆渣
工艺优化
干燥特性
微观结构
microwave vacuum drying
red fungus bean dregs
process optimization
drying characteristics
microstructure
作者简介
黎英(1974-),女,正高级实验师,硕士,研究方向:农副产品深加工与利用。
