摘要
目的研究大蒜片热风干燥的优化工艺。方法用正交实验法对保护液、干燥温度和干燥时间等进行综合分析,确定热风干燥大蒜片的最优化工艺参数。结果采用0.3%Na2SO3和0.1%L-半胱氨酸溶液浸泡大蒜片,前期干燥温度为45℃,干燥时间为2 h;后期干燥温度为55℃,制得的大蒜片中硫代亚磺酸酯的保留率达84.8%。结论与传统热风干燥法相比较,优化后的方法制取的大蒜片质量更好;与真空冷冻干燥法相比较,优化工艺具有更经济、节能等优点。
Objective To study the optimized technology of hot air drying for garlic slices. Methods Through aggregate analysis on the protective solute,drying temperaure and drying time with orthogonal experiment, the optimum technologic parameters have been determined. Results The protective solute was 0.3% Na2SO3 and 0.1% L-Cysteine, the pre-temperature was 45℃, time was 2 hours; the pro-temperature was 55℃. The reservation of thiosulfinates was 84.8%. Conclusion The garlic slices have better quality compared with the produces by traditional drying methods. The optimized technology is more economical and energy sparing compared with the vacuum freeze-drying.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2007年第2期427-428,共2页
Lishizhen Medicine and Materia Medica Research
关键词
大蒜片
正交实验法
最优化工艺参数
Garlic slices
Orthogonal experimentation
Optimum technologic parameters
