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1.5 mm,料盘内料层厚度10 mm,预冻速率39 ℃/h(0.65 ℃/min),升华干燥压强66.65 Pa(500 μmHg),冷冻干燥时间12 h,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 1.5 mm thickness of garlic slice, 10mm thickness of raw material in the tray, 39℃/h （0.65℃/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5期27-30,共4页
Cereal & Food Industry
关键词
蒜片
冷冻干燥
生产工艺
garlic slice
freeze-drying
technology
