鹿茸的冻干新工艺及性质

Development of Vacuum Freeze-Drying Technology of Antlers

传统的鹿茸干燥工艺中包含煮炸、烘烤、日晒等加热处理步骤,会造成鹿茸中营养物质的流失及其生物活性的破坏。冷冻真空干燥是能够保持鹿茸中营养成分活性的先进干燥工艺。本文详细介绍了鹿茸片和整枝鹿茸的冷冻真空干燥实验。分别用温度电阻法和DSC法测定鹿茸的共晶点约为-15℃。用卤素水分测量仪测定鹿茸整体平均含水量约为70%。文中给出了一个22 h的鹿茸片的冷冻干燥工艺曲线,描述了整枝鹿茸的冻干工艺。为保持鹿茸生物活性及保留营养物质,在冻干工艺中特别控制物料温度不超过45℃。对比了冻干鹿茸与传统干燥鹿茸的性质,列出了两者的显微观察照片和成分分析数据。

A novel vacuum freeze-drying technology was developed to preserve antlers.The impacts of the freeze-drying conditions,such as the geometry of sample,cooling and/or heating rates,pumping speed and cycles,and freeze-drying time,on the quality of the antler were studied.The nutrients and bioactive components of the vacuum freeze-dried antler were characterized with conventional chemical analysis.The results show that both whole piece and sliced antler can be freeze-dried in vacuum under optimized conditions.The advantages of the vacuum freeze-drying of antler over the conventional drying-boiling,baking,and drying in sunshine-include preservation of more nutrients and bioactive components,longer storage time,and much less damage to its microstructures.