| 微波膨化香菇工艺优化 |
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| 引用本文： | 刘秀凤,蔡金星,徐瑞萍.微波膨化香菇工艺优化[J].河北科技师范学院学报,2012(1):61-64. |
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| 作者姓名： | 刘秀凤 蔡金星 徐瑞萍 |
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| 作者单位： | 河北科技师范学院食品工程学院 |
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| 摘 要： | 以鲜香菇为原料,通过单因素试验研究了热风干燥时间、微波功率、热风干燥温度对成品质量的影响,并通过稳健试验研究确定了微波膨化香菇的最佳工艺条件：热风干燥时间1.5 h,微波功率480 W,热风干燥温度65℃。
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| 关 键 词： | 香菇 微波膨化 最佳工艺 |
Optimization of Microwave-puffing Lentinula edodes |
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| LIU Xiu-feng,CAI Jin-xing,XU Rui-ping.Optimization of Microwave-puffing Lentinula edodes[J].Journal of Hebei Normal University of Science & Technology,2012(1):61-64. |
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| Authors: | LIU Xiu-feng CAI Jin-xing XU Rui-ping |
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| Institution: | (College of Food Science & Technology,Hebei Normal University of Science & Technology, Qinhuangdao Hebei,066000,China) |
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| Abstract: | The effects of hot air drying time,power of microwave,and drying temperature on the quality of microwave-puffed Lentinula edodes were studied.The Taguchi robust designs were employed and the optimum technological conditions of microwave-puffing were obtained:time 1.5 h,power of microwave 480 W,and temperature 65 ℃. |
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| Keywords: | Lentinula edodes microwave puffing optimum technological conditions |
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