黑毛豆仁气流膨化干燥工艺优化

Optimization of explosion puffing drying of black edamame

摘要: 为优化气流膨化干燥黑毛豆仁的工艺,采用三因子二次正交旋转组合设计,分析了预干燥后水分含量、膨化温度和抽空干燥时间对产品的水分含量、硬度、脆度和a~*值的影响,并进行响应曲面分析。结果表明:预干燥后水分含量、膨化温度、抽空干燥时间对膨化黑毛豆仁的各指标影响显著,黑毛豆仁气流膨化的最佳工艺为:预干燥后水分含量30.75%,膨化温度100℃,抽空干燥时间98min。

Abstract: In order to optimize the explosion puffing drying technology of black edamame, a three-factor quadratic regression rotation combination design was adopted.The influence of water content after pre-drying, puffing temperature and vacuum drying time on water content, hardness, crispness and a value of puffed product were analyzed by response surface methodology.The results showed that water content after pre-drying, puffing temperature and vacuum drying time had significant effects on the quality indexes of puffed black edamame.The optimal processing parameters were pre-drying of 30.75%, puffing temperature of 100℃ and vacuum drying time of 98min.