摘要
对荔枝果肉真空冷冻干燥工艺作了初步研究。通过对荔枝果肉进行护色、速冻处理 ,探讨其最佳工艺参数。试验结果表明 :用柠檬酸和抗坏血酸混合液 (pH值 =3.0 )处理的护色效果最好 ;速冻时间在 2 .5h为最好 ,经过护色、速冻处理后再真空冷冻干燥的荔枝果肉干基本保持原有的色、香、味、形状和营养成分 。
Results of a primary study on vacuum freezing drying processing of lychee sarcocarp is presented in this paper. Optimal parameters for the processing of lychee sarcocarp were determined through the experiments of color-protecting and rapid freezing treatments. The results indicated that for color-protecting, a solution containing citric acid and ascorbic acid with a pH value of 3 yielded the best effect, while rapid freezing for 2.5 hours seemed the most suitable. After treatments with the optimized parameters of color-protecting, rapid freezing and vacuum drying, the dried lychee sarcocarp kept practically the previous color, scent, taste, shape and nutrient, and is ready to take water back.
出处
《食品与机械》
CSCD
2003年第2期17-18,共2页
Food and Machinery
