摘要:
为有效解决市售百合干硬度大、适口性差的问题,开发兰州百合脆片生产新技术,筛选兰州百合片冷冻后的含水率、压差膨化干燥温度和压差膨化干燥时间为影响因子。以兰州百合脆片膨化产品的含水量、酥脆度、色泽为响应值,在单因素实验的基础上,采用Box Behnken试验设计构建二次多项式回归方程的模型,进行响应面分析,并利用扫描电子显微镜对兰州百合冷冻-压差膨化干燥前后的结构进行比较。结果表明:原料冷冻后的含水率、压差膨化干燥温度和压差膨化干燥时间对兰州百合脆片膨化产品的含水量、酥脆度、色泽的影响程度依次为冷冻后的含水率 > 压差膨化温度 > 压差干燥时间,兰州百合脆片冷冻-压差膨化干燥最佳工艺条件为:原料冷冻处理后干基含水率70%、压差膨化干燥温度65℃、压差膨化干燥时间120 min,在此条件下,加工的兰州百合脆片膨化产品的含水量为4.75%、酥脆度为1.78、色差值为10.63,产品外观形态及口感最佳;扫描电子显微镜显示,压差膨化干燥对兰州百合结构的影响较小,组织结构未发生皱缩、塌陷,冷冻-压差膨化干燥后的百合形态较好,该工艺可以获得品质较好的兰州百合膨化脆片产品。
Abstract:
This study aimed to solve the problem of high hardness and poor palatability of dried lily in the market and to develop the new production technology of dried Lanzhou lily. Water content after freezing,explosion puffing drying temperature,explosion puffing drying time were selected as the influencing factors and the water content,brittleness and color of dried Lanzhou lily were used as the response values. Based on one-factor-at-a-time experiments,Box-Behnken design was applied to establish the corresponding mathematical model,and the structure of Lanzhou lily before and after the freeze-pressure puffing drying were compared by scanning electron microscope. The results showed that,the effects of these three components on water content,brittleness and color of dried Lanzhou lily followed the decreasing order:Water content after freezing > explosion puffing drying temperature > explosion puffing drying time. The best processing conditions of freeze-explosion puffing drying of dried Lanzhou lily were 70% moisture content of dried raw material after freezing treatment,explosion puffing drying temperature 65℃,explosion puffing drying time 120 min. Under the optimum condition,the water content,crisp and color difference of dried Lanzhou Lily products were 4.75%,1.78,10.63,respectively. Meanwhile,appearance and taste were the best. The scanning electron microscope showed that,the effect of explosion puffing drying on its structure was small. The structure of the tissue was not wrinkled and collapsed. The lily shape was better after the freeze-explosion puffing drying,and the process would obtain the better dried Lanzhou lily products.
百度学术
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