竹笋微波喷动工艺及品质的研究

目的]优化竹笋微波喷动干燥的工艺参数.方法]以新鲜竹笋为原料,研究了毛竹笋微波喷动的工艺参数.通过单因素试验研究了微波喷动时间、温度和频率对毛竹笋干燥的影响,再通过正交试验优化各影响因素的最优水平.结果]试验表明,毛竹笋微波喷动最优工艺条件是：温度为65℃,微波频率为800W,时间为70 min;与真空冷冻干燥的产品相比,微波喷动干燥产品品质优于真空冷冻干燥,营养品质略低于真空冷冻干燥产品,微波喷动干燥在节约能耗方面有显著效果.结论]研究可为竹笋的干燥深加工提供理论依据.

Study on Technology and Quality of Bamboo Shoot with Microwave and Spouted Drying

Objective ] To optimize technique parameters of bamboo shoot with microwave and spouted drying. Method] Taking fresh bam- boo shoot as raw material, the technology parameters of microwave and spouted drying were studied. Through the single-factor test, effects of the microwave and spouted drying time, temperature and frequency of the bamboo shoot were studied. Through orthogonal test, the optimal level of each influencing factor was obtained. Result] The results showed that the optimization of process parameters are as following ： micro- wave and spouted drying temperature 65 ~C, frequency 800 W, time 70 min ; The quality of microwave and spouted drying products was supe- rior to the vacuum-freeze drying products. But the nutritional quality of microwave and spouted drying, products was slightly lower than the vac- uum-freeze drying products. There was a significant reduction in energy consumption by using microwave and spouted drying technology. Con- clusion] The study can provide theoretical basis for deep processing of bamboo shoot.