摘要
探讨了冻干蒜片的生产工艺。结果表明,采用冷冻干燥,可使蒜片的品质最佳化。冻干蒜片的最佳工艺条件是:蒜片厚度1.5mm,料盘内料层厚度10mm,预冻速率39℃/h(0.65℃/min),升华干燥压强66.65Pa(500μmHg),冷冻干燥时间12h,前期加热温度100～90℃,后期加热温度60～50℃。
The technology of producing freeze-drying garlic slice is studied. It is showed that the quality of garlic slice will be optimized after freeze-drying. It is proved that the best condition is 1.5mm thickness of garlic slice, 10 mm thickness of raw material in the tray, 39℃/h （0.65℃C/min） of precool rate, 66.65 Pa （500μmHg） of freeze-drying pressure, freeze-drying 12 h, preheating 90 - 100 ℃, finally heating 60 - 50 ℃.
出处
《粮食与食品工业》
2005年第4期26-28,共3页
Cereal & Food Industry
关键词
蒜片
冷冻干燥
生产工艺
garlic slice
freeze-drying
technology
