预处理方式对胡萝卜变温压差膨化干燥品质的影响

摘要

Effects of pre-treatment factors of maltose solution concentration, freezing treatment and moisture content on puffing carrots properties by explosion puffing drying at difference temperature and pressure were studied.The appropriate pre-treatment condition was osmotic dehydration by 40％ maltose solution at 100 ℃ for 20 min,freezing at -18 ℃ for 24 h, moisture content of 40％.Puffing carrots was prepared at the puffing condition of puffing temperature 110 ℃, vacuum drying temperature 80 ℃, vacuum drying time 150 min.The products were crisp, colorful.%探讨麦芽糖浆浓度、冷冻处理和水分含量3种胡萝卜预处理方式对胡萝卜变温压差膨化产品品质的影响.结果表明:用40%麦芽糖浆液煮沸处理20 min,在-18℃下冷冻处理24 h,胡萝卜的水分含量控制为40%,在膨化工艺为膨化温度110℃,停止时间5 min,干燥温度80℃,干燥时间150 min的条件下制备的膨化产品品质色泽亮丽、口感酥脆.