武昌鱼真空冷冻升华干燥工艺的研究

Study on the Vacuum Freeze-drying Techniques of Wuchang Fish

利用真空冷冻升华干燥技术对武昌鱼进行保鲜加工研究,对影响产品质量和设备生产能力的主要参数进行了L12(35)正交试验设计,并评定了冻干产品的含水量、外观、复水性、营养成分等感官理化特性。结果表明,冻干技术既保持了新鲜武昌鱼的风味,又提高了其营养价值;武昌鱼冻干的最佳工艺为速冻温度-36℃,速冻时间16h,干燥升华时仓压100±10Pa,干燥解析时仓压80±10Pa,解析时物料温度50℃。

Wuchang fish were stored and processed by Vacuum freeze-drying. Loading capacity, deep freeze temperature, deep freeze time, pressure of drying room while vacuum sublimation drying, pressure of drying room while vaccum resolution drying, materiel temperature while vacuum resolution drying were considered as the main factors to affect properties of freezdrying product and ability of equipment, so L12 （35）orthogonal experiments were designed. Water content of product, form of product, product quality of the recovery in water were valued. The results were： Flavor of fresh Wuchang fish was kept after processed by freeze-drying, and nutrition was enhanced. The optimal technics for freeze-drying Wuchang fish was that deep freeze temperature was -36℃, deep freeze time was 16h, pressure of drying room while vacuum sublimation drying was 100±10Pa, pressure of drying room while vaccum resolution drying was 80±10Pa, materiel temperature while vacuum resolution drying was 50℃.