摘要
将新鲜番茄切片进行真空干燥和超微粉碎加工成果蔬粉,研究番茄真空干燥的工艺参数。通过双因素试验设计,考察真空干燥过程中干燥室温度和番茄切片厚度对真空干燥制得番茄粉品质的影响。结果显示,干燥室温度对番茄粉品质的影响极为显著;最优工艺参数为真空干燥室温度60℃、番茄切片厚度7mm,相应的VC保存率为148.48mg/100g。
This paper mainly researched the process parameters of vacuum drying tomatoes through the process in which fresh tomatoes were vacuum dried and superfine comminuted into vegetable powder. Through twofactor test design, the effect of the temperature of drying chamber and the thickness of tomato slices on the quality of tomato powder was studied. The results showed the effect of the temperature of drying chamber on the quality of tomato powder was significant. The optimal processing parameter is 60 ℃ in the vacuum , the thickness of the tomato slices is 7 mm, and the corresponding keep rate of Vc is 148.48 mg/100 g.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期116-118,共3页
Food Research and Development
关键词
番茄切片
果蔬粉
真空干燥
VC
tomato slices
fruit and vegetable powder
vacuum drying
Vc
