摘要
通过柠檬鲜果臭氧杀菌及柠檬片冻干工艺过程研究,确定了柠檬鲜果臭氧杀菌时间为5min,浓度为2mg/L;柠檬片真空冷冻干燥的最佳操作条件为:横径向切片厚度4mm;搁盘摆放鲜切片重量为10kg/m2;预冻温度≤-40℃,冻结时间8h;升华干燥方式为直接将搁板温度设定为40℃,冷阱中部循环管温度设定为-50℃,干燥时间9h;包装操作环境湿度≤30%,温度低于25℃;内包装材料为食品级复合铝箔。经真空冷冻干燥的柠檬片,较充分地保留了新鲜柠檬的形、色、鲜、香性状和营养成分,产品货架期可延长为一年,品质远远高于烘烤干燥的柠檬片。
By researching the ozone sterilization of lemon and the vacuum freeze-drying process of lemon piece, the conditions of ozone sterilization were decided as 5min and 2mg/L. The optimal conditions of vacuum freeze-drying were as follows： the thickness of piece was 4mm; the weight putting on the plate was 10kg/m^2; the pre-freeze temperature was blow -40 ℃, the time was 8h;the way of sublimation drying was to set the temperature of plate to 40 ℃ and tile temperature of the central circulation tube in the cold trap was -50 ℃,the drying time was 9h; the packaging operation humidity was below 30%, the temperature was below 25℃; and the inner packaging was composite aluminum material in food grade. The lemon pieces processed by the vacuum freeze-drying could keep better in the shape, color, fresh, fragrant character and nutrition, and the shelf-life could extend to one year. The quality was far better than the lemon dried by baking.
出处
《食品与发酵科技》
CAS
2010年第3期51-54,共4页
Food and Fermentation Science & Technology
关键词
柠檬片
真空冷冻干燥
lemon piece
vacuum freeze-drying
