摘要
以哈密瓜为原料,主要研究哈密瓜真空冷冻干燥的最佳工艺条件,通过试验得出原料哈密瓜的厚度为1.0cm,漂烫温度为95℃,漂烫时间为2min,冷冻干燥温度为50℃,冻干时间为16h的最佳工艺条件。采用这种生产技术可以得到保持原料固有色、香、味、形和营养成分俱佳的优质产品。
Study on the technology of melon vacuum freeze-dry.It was shown the best conditions that the thickness of melon piece is 1.0 cm , heat treatment temperature is 95 ℃ and heat treatment time is 2 minutes, freeze-dry temperature is 50 ℃ and freeze-dry time is 16 hours. This technique can obtain better product which is rich in original color, flavor, form and nutrition.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期100-102,共3页
Food Research and Development
