摘要
冻干苹果脆片主要以红富士苹果为原料,经过切片、护色、预冻等预处理,采用冷冻干燥和热风干燥相结合的工艺所制成。并以褐变指数和感官评价为标准,确定了护色剂的最佳配比及工艺参数。结果表明:护色剂的最佳配比为异VC钠0.3%,柠檬酸0.9%,植酸钠0.018%。预冻温度为-30℃,预冻时间2 h,冻干时间为48 h,烘干温度为70℃,时间为1.5 h,切片厚度为10 mm。在此条件下制作的冻干苹果脆片接近苹果果肉本身的颜色,口感爽脆可口,是一款营养丰富的休闲食品。
Red fuji apple is used as raw material to make freeze-dried apple crisps,Freeze-dried apple crisps are producted by sections,color protection,pre-freezing,freeze-drying and hot-air drying.Browning index and sensory evaluation are taken as indicators to determine the optimum proportion of color protection and the parameters of process.The resuls show that the optimum proportion of color protection is as follows,0.3% sodium erythorbate,0.9% citric acid,0.018% sodium phytate and the optimum parameters of process are as follows.Pre-freezing temperature is- 30 ℃.Pre-freezing time is 2 h.Freeze-drying time is 48 h.Drying temperature is 70 ℃.Drying time is 1.5 h.And section thickness is 10 mm.The products have the natural color of apple flesh,brittle taste and abundant nutrition.
出处
《食品工业》
北大核心
2015年第3期129-132,共4页
The Food Industry
关键词
冻干
苹果脆片
护色
freeze-drying
apple crisps
color protection
