摘要
采用FD05A真空冷冻干燥机对新疆厚皮甜瓜开展冷冻干燥工艺研究与品质分析。对影响产品质量的主要工艺参数(制片厚度、冷冻温度、冷冻时间、加热温度、冷阱温度、真空度等)进行了试验研究。结果表明:新疆厚皮甜瓜冻干工艺参数为:制片厚度10 mm、冻结温度-32℃、冻结时间210 min、冷阱温度-35℃^-42℃、真空度控制在60 Pa以下。并且加热板采取程序降温的方式(100~60℃),使解析时物料温度不超过60℃。经品质分析表明:冻干会影响物料的糖酸比,进而影响产品的口感。冻干后的普通厚皮甜瓜片口感甜腻,酸味厚皮甜瓜酸甜适口,因此,利用不适宜于鲜食的残次厚皮甜瓜和酸味厚皮甜瓜进行冻干加工,可提高厚皮甜瓜的综合利用率。
Freezing-drying technology and quality of melon by FD05A are studied in the paper.The influence of main freezing-drying technical parameters on the product quality are discussed.The result indicated that the freezing-drying technical parameters of thiek-skinned melon in Xinjiang are as follows：the materical thickness is 10 mm,freezing temperature is -32℃,freezing time is 210 min.,temperature for water catching machine is-35℃～-42℃,the pressure of drying room is under 60 Pa,temperature for heating plate reduces by stage from 100℃ to 60℃,the material temperature in desorption is under 60℃.Quality analysis indicated that freezing-drying could affect the ratio of sugar-acid of material,and then,the taste of products.By freezing-drying,common melon has a sweet and greasy chewy texture,acid melon is agreeable to taste.So the imperfect and acid thick-skinned melon is processed and its comprehensive utilization rate can be increased.
出处
《新疆农业科学》
CAS
CSCD
2008年第4期707-711,共5页
Xinjiang Agricultural Sciences
基金
新疆农科院院长基金项目(2003Y002)
新疆维吾尔自治区科技厅改革与发展基金项目(2004-27)
