Abstract: The response surface method was used to optimize the vacuummicrowave drying equipment of Pleurotus eryngii combined with drying. The effects of various parameters on the puffing rate and sensory quality of dried Pleurotus eryngii were analyzed, and the puffing rate of dried Pleurotus eryngii (y1) was established. Mathematical regression model of sensory score (y2) and initial moisture content code (x1), microwave intensity coded value (x2), and microwave time coded value (x3).
The results show that the regression equation is y1 = 1. 46 - 0. 16x1 + 0. 10x2 + 0. 093x3 - 0. 13x 2 , y = 6. 45 + 1. 22x + 0. 41x + 0. 36x + 1. 01x x + 0. 74x x - 0. 94x 2 - 0. 85x 2 , the best process parameters are 75% initial moisture content of Pleurotus eryngii, microwave strength 20 W / g, microwave time 105 s, the dried products of Pleurotus eryngii obtained under this condition have good color, crispy taste and rich apricot Mushroom flavor.
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