真空冻干方便汤加工技术

The Processing Technology of Vacuum Freeze- drying of Easy Egg- soup

采用真空冷冻干燥技术,通过正交设计试验探讨淀粉种类、淀粉用量、冻干温度对方便蛋汤品质(分层、沉淀、色泽变化及冻干汤稠化效果)的影响,确定了真空冻干方便蛋汤的制作工艺及最佳工艺参数。

Using the technology of vacuum freeze-drying, the article discusses the influences of varieties and quantity of starch and lyophilizing temperature on the quality of the soup （different layers, deposition, color change and the results of the concentration of drying soup） through the orthogonal designed experiment. And then the manufacture technique and its best parameter of vacuum freeze-drying eggs-soup. are conformed.