真空冷冻脱水胡萝卜预处理工艺及干燥特性的研究

Research on the Pre-treatment Technology and Drying Characteristic of Vacuum Freeze-dehydrating Carrot

胡萝卜是一种营养物质含量丰富,人们喜食的蔬菜产品。为解决常压热风干燥技术生产的出口脱水胡萝卜营养物质损失严重和色泽差等产品质量问题,系统研究了胡萝卜在真空冷冻干燥条件下的预处理工艺及干燥特性。研究结果表明,胡萝卜真空冷冻干燥最佳工艺参数为:85℃下漂烫75s,体积分数为0.15%的VC+体积分数为0.09%的柠檬酸中护色10min,装载总量100g,装载厚度为6mm下真空冷冻干燥10.4h。在最佳操作条件下获得的胡萝卜产品颜色损失小,质量较佳。

Carrot containing a plenty of nutrients is a kind of vegetable eaten by most persons. The nutrients of carrot dehydrated under the condition of normal-pressure heat wind were destroyed heavily and the carrot＇s color was poor, In order to solve the product＇s poor quality, the pre-treatment technology and drying characteristic of vacuum freeze-dehydrating carrot was researched systemically. The result indicates that the optimum technological parameters for carrot dehydration under the condition of vacuum freeze-dehydration is ： blanching temperature, 85 ℃ ; blanching time, 75 seconds; green-maintaining solution, 0.15%VC ＋ 0.09%citric acid; green-maintaining time, 10 minutes; loading quantity, 100 g; thickness of loading carrot, 6 mm; vacuum freeze-drying time, 10.4 hours. The color of carrot loses little and its quality is good under this optimum technological condition.