摘要
以长白山地区山里红为原料,采用微波结合真空冻干方法处理样品。选取单因素试验、正交试验并结合感官评价的方法确定最佳干燥工艺条件。结果表明,当冷冻干燥时间为20 h,微波功率400 W,真空度60 Pa时,山里红干制品品质最佳。
In this experiment,the Crataegus pinnatifida in Changbai Mountain area was used as the raw material.The samples were treated by microwave combined with vacuum freeze-drying.The best drying conditions were determined by single factor,orthogonal test and sensory evaluation.The results showed that when the drying time was 20 h,the microwave power 400 W,and the vacuum degree was 60 Pa,the quality of the Crataegus pinnatifida dry product was the best.
作者
陈雪
孙照寒
田文雪
王克莹
CHEN Xue;SUN Zhaohan;TIAN Wenxue;WANG Keying(Food Science and Engineering College,Tonghua Normal University,Tonghua,Jilin 134002,China)
出处
《农产品加工》
2020年第22期32-34,共3页
Farm Products Processing
基金
通化师范学院校级科研项目(201840)。
关键词
山里红
真空冷冻干燥
单因素试验
正交试验
Crataegus pinnatifida
vacuum freeze drying
single factor test
orthogonal test
