摘要
采用真空冷冻干燥方法冻干菠萝蜜,电阻法测定菠萝蜜的共晶点和共熔点,绘制了冻干曲线,通过优化确定了最佳冻干程序。试验分析了预冻方式、浸泡方式、切割宽度对冻干菠萝蜜品质的影响。结果表明:最佳程序为第一段,-20℃,5.5h;第二段,-10℃,6h;第三段,20℃,4h;第四段,30℃,4h。进一步试验表明2种预冻方式对冻干产品影响不大,切条宽度为4～7mm,0.9%NaCl溶液浸泡后冻干得到产品品质好。冻干菠萝蜜与市售菠萝蜜脆片比较具有更好的品质。
In this paper,vacuum freeze-drying method was applied to freezing-dry jackfruit.The eutectic point and consolute point were determined by electrical resistance method,freeze-drying curve was drew and the best freeze-drying procedure was definite by optimization.Then tests analyzed the influence factors on quality of freeze-drying jackfruit,such as pre-freezing method,different grade of maturity,slice wideth and soap method.Results indicated that the best freeze-drying procedure was：the first stage-20 ℃,5.5 h;the second-10 ℃,6 h;the third 20 ℃,4 h;the forth 30 ℃,4 h.Meanwhile,this showed little difference to the quality of products between two kinds of pre-freezing methods.Furthermore,in the addition of 90 percent maturity,4～7 mm incision wideth and 0.9% NaCl solution soaping,the products of freezing-dry was high of quality.Compared with the sale jackfruit products,the freeze-drying products had better quality.
出处
《食品科技》
CAS
北大核心
2012年第4期69-73,共5页
Food Science and Technology
基金
海南省科学事业费项目(09-20407-0010)
关键词
菠萝蜜
真空冷冻干燥
共晶点
冻干曲线
jackfruit
vacuum freeze-drying
eutectic point
freeze-drying curve
