河北科技师范学院学报
河北科技師範學院學報
하북과기사범학원학보
JOURNAL OF HEBEI NORMAL UNIVERSITY OF SCIENCE & TECHNOLOGY
2012年
1期
61-64
,共4页
香菇%微波膨化%最佳工艺
香菇%微波膨化%最佳工藝
향고%미파팽화%최가공예
Lentinula edodes%microwave puffing%optimum technological conditions
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℃。
以鮮香菇為原料,通過單因素試驗研究瞭熱風榦燥時間、微波功率、熱風榦燥溫度對成品質量的影響,併通過穩健試驗研究確定瞭微波膨化香菇的最佳工藝條件：熱風榦燥時間1.5 h,微波功率480 W,熱風榦燥溫度65℃。
이선향고위원료,통과단인소시험연구료열풍간조시간、미파공솔、열풍간조온도대성품질량적영향,병통과은건시험연구학정료미파팽화향고적최가공예조건：열풍간조시간1.5 h,미파공솔480 W,열풍간조온도65℃。
The effects of hot air drying time, power of microwave, and drying temperature on the quality of mi- crowave-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 tem- perature 65 ℃.
