摘要
采用真空冷冻干燥技术,探讨了护色、搁板温度、物料厚度等因素对梨枣冻干时间、品质的影响。结果表明,搁板温度每提高10℃,冻干时间缩短2.0h;厚度每增加2.0mm,冻干时间延长2.3h;研究确定梨枣真空冻干的最佳工艺参数为采用0.2%的Vc护色、搁板温度70℃、枣片厚度3.0mm。
In this paper, we adopt vacuum freeze-dry technique and studied the effect of color preserving, shelf temperature, material weight on freeze-dry time and quality of pear Chinese date. The result indicates： freeze- dry time can decrease by 2 hours when shelf temperature enhance 10℃ and extend 2.3 hours when thickness increase by 0.2 centimeter. The research show that the technical parameters of vacuum freeze-dry pear Chinese date are 70℃ shelf temperature,0.3 centimeter thickness,0.2% Vc to protect colour.
出处
《食品科技》
CAS
北大核心
2006年第6期50-52,共3页
Food Science and Technology
关键词
梨枣
真空冷冻干燥
冻干品质
pear Chinese date
vacuum freeze-dry
freeze drying quality
作者简介
段江莲（1972-）,女,实验师.
