| 肠衣干燥工艺研究 |
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| 引用本文： | 顾震,徐刚,张森旺,徐建国.肠衣干燥工艺研究[J].江西科学,2010,28(3):331-332,369. |
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| 作者姓名： | 顾震 徐刚 张森旺 徐建国 |
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| 作者单位： | 江西省科学院食品工程创新中心,江西,南昌,330029,PRC |
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| 摘 要： | 采用感官评定、微生物评定,对烘箱干燥和联合干燥的肠衣产品进行比较,确定肠衣干燥的工艺。其最佳工艺参数为干燥前期（2 h）采用热泵干燥,干燥温度为35℃,干燥后期（3 h）采用热风干燥,干燥温度为70℃,干燥时间5 h。
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| 关 键 词： | 肠衣 烘箱干燥 联合干燥 |
Air-drying Technology Research of Sausage Casing |
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| GU Zhen,XU Gang,ZHANG Sen-wang,XU Jian-guo.Air-drying Technology Research of Sausage Casing[J].Jiangxi Science,2010,28(3):331-332,369. |
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| Authors: | GU Zhen XU Gang ZHANG Sen-wang XU Jian-guo |
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| Institution: | (Innovation Center of Food Engineering,Jiangxi Academy of Sciences,Jiangxi Nanchang 330029 PRC) |
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| Abstract: | The two kinds of sausage casings produced by air oven drying and combining drying were compared with the impressions evaluation and the microbiology evaluation.Finally the optimum drying parameter of sausage casing product was determined that forestage drying（2 h） use 35 ℃ heat pump drying and laststage drying（3 h） use 70 ℃ air drying and drying time is 5 h. |
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| Keywords: | Sausage casing Air oven drying Combining drying |
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