摘要
以新鲜树莓为原料,研究了树莓的真空冷冻干燥工艺,通过单因素和正交试验探讨比较了干燥时间、干燥室真空度及加热板温度对冻干树莓质量的影响,确定了树莓的真空冷冻干燥最优工艺参数为干燥时间3.5 h,干燥室真空度70 Pa,加热板温度70℃,在此试验条件下可得到色、香、味俱佳的树莓冻干制品。
With flesh raspberry as raw materials, study on the vacuum freeze-drying technology on raspberry. Through single factor test and orthogonal test, compare the effects of time, vacuum and heating plate temperature on freeze-dried food quality, and determine the optimal vacuum freeze-drying process parameters were that the time of 3.5 h, the vacuum drying chamber of 70 Pa, heating plate temperature of 70 ℃. Under this condition, freeze-dried superior products with good color, flavor and taste can be gotten.
出处
《食品工业》
CAS
北大核心
2013年第6期94-97,共4页
The Food Industry
基金
山西省农科院攻关项目(编号YGG1107)
关键词
树莓
真空冷冻干燥
工艺
raspberry
vacuum freeze-drying
technology
