冻干香菜加工工艺的探讨

A Study on Process Technology of Freeze-Dried Coriander

对真空冷冻干燥香莱的加工工艺进行了探讨。通过冻干实验结果和工艺条件的分析，介绍了香菜真空冷冻干燥比较合理的工艺流程和冻干曲线，对香菜冻干制品的开发和生产具有一定参考价值。用真空冷冻干燥加工后的香菜基本保持原来的形状、色泽、香味，加水即复鲜，适当包装可长期贮存。

An experimental investigation of process technology for vacuum freeze-drying of coriander is presented. On the analysis of experimental conditions and corresponding results,optimun technological flow and curve of freeze drying are proposed. It is valuable for use and reference. Once dried,the hygroscopic coriander can be stored indefinately for long in an air tight container and can be reconstituted easily and rapidly by the addition of water. By comparison with its fresh appearance, no significant change is observed.