粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
5期
59-63
,共5页
红小豆%煮制%真空蜜渍%热风干燥
紅小豆%煮製%真空蜜漬%熱風榦燥
홍소두%자제%진공밀지%열풍간조
adzuki bean%cooking%vacuum candied%hot air drying
试验确定了香甜红小豆的最佳工艺及操作条件，其浸泡煮制最佳工艺条件：原料红小豆以25℃的清水浸泡24h，预煮10min，煮制50rain；真空蜜渍最佳条件：在真空度为2．66kPa的条件下，蜜渍时间为40min，蜜渍温度为60℃，蜜渍液浓度为70％；干燥最佳条件：常压下，以60～63℃热风干燥180min。
試驗確定瞭香甜紅小豆的最佳工藝及操作條件，其浸泡煮製最佳工藝條件：原料紅小豆以25℃的清水浸泡24h，預煮10min，煮製50rain；真空蜜漬最佳條件：在真空度為2．66kPa的條件下，蜜漬時間為40min，蜜漬溫度為60℃，蜜漬液濃度為70％；榦燥最佳條件：常壓下，以60～63℃熱風榦燥180min。
시험학정료향첨홍소두적최가공예급조작조건，기침포자제최가공예조건：원료홍소두이25℃적청수침포24h，예자10min，자제50rain；진공밀지최가조건：재진공도위2．66kPa적조건하，밀지시간위40min，밀지온도위60℃，밀지액농도위70％；간조최가조건：상압하，이60～63℃열풍간조180min。
The optimum technical and operating conditions for sweet adzuki beans were determined by the test. The optimum soaking and cooking process condition was that adzuki beans were soaked in water with 25 ℃ for 24 hours, pre - cooking for 10 minutes, cooking for 50 minutes. The optimum vacuum candied condition was that candied for 40 minutes with the vacuum degree 2.66 kPa at 60 ℃, the concentration of candied solution 70%. The optimum drying condition was under atmospheric pressure, drying with 60 - 63 ℃ hot air forl80 minutes.
