摘要
为了解决霍山石斛贮藏过程中的色泽和品质的保持问题,对真空冷冻干燥过程中影响产品质量的关键工艺参数进行了研究。结果表明:霍山石斛的关键冻干工艺参数为:预冻温度-40℃、预冻时间1.9 h、加热板温度控制在50.2℃,干燥室真空度75.0 Pa。以产品复水率、水分活度、色差值以及多糖和生物碱的含量为指标,与传统干燥方法进行比较。结果表明真空冷冻干燥的霍山石斛有效的保持了产品的色泽和品质。
In order to keep color and quality ofDendrobium Huoshanness in the storage process, analysis of the process parameters of the vacuum freeze-drying that affect the quality of products were studied. The results showed that the key lyophilized parameters of Dendrobium Huoshanness were： the pre-freezing temperature was -40 ℃, and the holding time was 1.9 h, the heating plate temperature was 50.2 ℃. Degree of vacuum of desiccation room was 75.0 Pa. Compared with traditional drying, rehydmtion rate, water activity, color difference, polysaccharide and alkaloid content were evaluated as index. The results showed that Dendrobium Huoshanness of vacuum freeze-drying kept the color and quality of the product effectively.
出处
《食品工业》
CAS
北大核心
2013年第9期3-6,共4页
The Food Industry
关键词
霍山石斛
真空冷冻干燥工艺
色泽
品质
Dendrobium Huoshanness
vacuum freeze-drying technics
color
quality
