利用微波干燥技术研制速熟绿豆

摘要

To ascertain optimal technology and parameters of processing fast-cooking mung bean by microwave drying. Through studying process conditions of soaking, steaming and drying, to ascertain optimal technology parameters. The optimal process parameters were determined as follow:soaking temperature 50℃, soaking time 3 h, steaming time 20 min, microwave drying power P50 W, microwave drying time 13 min. Rehydration rate of product reached to 2.83 under above mentioned process conditions.%确定微波干燥技术加工速熟绿豆的工艺及参数。通过研究绿豆浸泡、蒸制和干燥工序段条件，确定速熟绿豆的熟化和干燥最优工艺参数。速熟绿豆最优工艺参数为：浸泡温度50℃，浸泡时间3 h，蒸制时间20 min，微波干燥功率P50 W，微波干燥时间13 min。该工艺条件下加工的速熟绿豆复水性佳，产品感官状态良好。