摘要
以仿刺参为试材,对其真空冷冻干燥工艺进行了研究。结果表明:海参采用速冻进行预冻结,真空冻干过程中,真空度在10 Pa以下恒定0.5 h后,开始加热,50℃加热升华3 h,然后升温至70℃直至冻干。在以上条件下得到的冻干海参外观形态饱满美观。
We investigated vacuum freeze-drying technology for sea cucumber, a raw material. Results show that a sea cucumber should be quickly frozen before vacuum freeze-drying. After a sea cucumber was under the condition of less than 10 Pa for about 0.5 h, it was heated up to 50 ℃and sublimed for 5 h, and then heated up to 70℃ until freeze-drying was over. The appearance of a freeze-drying sea cucumber was plump and enjoyable after such processing.
出处
《山东科学》
CAS
2010年第2期67-70,共4页
Shandong Science
基金
山东省科学院博士基金项目(科基合字(2007)第14号)
关键词
仿刺参
速冻
真空冷冻干燥
Apostichopus japonicus
quick-freeze
vacuum freeze-drying
