CAJ | 학술논문

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。
학정미파간조기술가공속숙록두적공예급삼수。통과연구록두침포、증제화간조공서단조건，학정속숙록두적숙화화간조최우공예삼수。속숙록두최우공예삼수위：침포온도50℃，침포시간3 h，증제시간20 min，미파간조공솔P50 W，미파간조시간13 min。해공예조건하가공적속숙록두복수성가，산품감관상태량호。
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.