真空冷冻干燥板栗仁加工工艺研究

Vacuum freeze-drying process of chestnut kernel

以新鲜板栗为原料,研究了真空冷冻干燥板栗仁的加工工艺。结果表明:板栗仁护色液组成为0.2%抗坏血酸、0.3%柠檬酸、0.1%乙二胺四乙酸(EDTA)和0.1%氯化钠;护色温度为40℃。最佳真空冷冻干燥条件是单位面积的物料量4.85kg/m2、隔板温度45℃、冻干时间为12h,制得的冷冻干燥板栗仁含水量为3%,口感香甜松脆,板栗原有色、香、味保持良好。

With fresh chestnut as raw materials,we studied the vacuum freeze-drying chestnut kernel processing technology.Results show that the color protection liquid composition for 0.2% ascorbic acid,0.3 % citric acid,0.1% ethylenediamine tetraacetate（EDTA） and 0.1% sodium chloride.Best temperature is 40 ℃.The best vacuum freeze-drying conditions is the material quantity 4.85 kg/m2,45 ℃ with 12 hours.Processed chestnut kernel water content is about 3%,taste sweet and crisp,chestnut original color,fragrance,taste to maintain good.