【摘要】 为优化滚筒干燥黑蒜粉的工艺条件,研究玉米淀粉添加量、滚筒温度和滚筒转速对成膜率的影响,在单因素实验的基础上,采用正交实验对干燥工艺条件进行优化,得到优化的工艺条件为淀粉添加量20%、转速4r/min、滚筒温度135℃。该条件下的成膜率达到95.8%。较热风干燥法和真空干燥法相比,该法时间短,质量好,表明滚筒干燥法是适宜的制备黑蒜粉的方法。更多还原

【Abstract】 The present study is designed to establish and optimize the drum drying(DD)method for production of black garlic powder.The influential factors including corn starch content,roller’s temperature and roller’s speed are studied.Based on the single factor experiment,the orthogonal experiment is used to optimize the process conditions.The optimal conditions are as follows:corn starch content is 20%,roller’s speed is 4r/min and roller’s temperature is 135 ℃.Under such conditions,the film-forming rate is 95.8%.Compared with other drying methods,such as hot air drying(HD)and vacuum drying(VD),the DD shows higher quality and shorter process time.So DD is a suitable method for production of black garlic powder.更多还原