摘要
为了对采后紫甘薯叶进行充分的开发利用,提高农副产品的附加值及利用率,研究了紫甘薯叶真空冷冻干燥的最佳工艺参数。以冻干后紫甘薯叶的含水量为指标,利用正交试验对冻干过程的3个阶段进行了分析。并以色差变化为指标,采用正交试验研究了紫甘薯叶的最佳护色条件。研究表明:紫甘薯叶真空冷冻干燥最佳工艺过程为:预冻3h,升华干燥8h,解析干燥2h;最佳护色条件为:护色剂ZnCl2、质量浓度500mg/L、温度70℃、时间30s。
The best parameters of purple sweet potato leaves were studied by using vacuum freeze-drying technology in this paper, the water content of the purple sweet potato leaves after the freeze-drying was as an indicator, the three stages of freeze-drying process were analyzed by orthogonal experiment; the color change was as an indicator, the best conditions of color protection was studied through orthogonal experiment. The results showed that： the best vacuum freeze-drying process of purple sweet potato leaves as follow： the pre-freeze time was 3 h, the sublimation drying time was 8 h, the analytical drying time was 2 h; the best conditions of color protection as follow： the color fixative was ZnCI2, the density was 500 mg/L, temperature was 70 %, time was 30 s.
出处
《食品科技》
CAS
北大核心
2012年第3期108-112,共5页
Food Science and Technology
关键词
紫甘薯叶
真空冷冻干燥
色差
护色
purple sweet potato leaves
vacuum freeze-drying
color change
color protection
