非饱和云南小粒速溶咖啡真空冷冻干燥单因素试验分析

Single Factor Test of Vacuum Freeze Drying for Unsaturated Yunnan Small Grain Instant Coffee

以云南小粒速溶咖啡浓缩液为主要原料,采用液氮制冰激凌法制备非饱和云南小粒速溶咖啡液态物料,改变干燥温度、干燥压力和样品比表面积对非饱和云南小粒速溶咖啡进行真空冷冻干燥单因素试验设计,探究3者对非饱和云南小粒速溶咖啡真空冷冻干燥过程中干燥速率、感官评定的影响。试验结果表明,非饱和云南小粒速溶咖啡干燥过程中,干燥温度、干燥压力和样品比表面积3者都能影响非饱和云南小粒速溶咖啡真空冷冻干燥的干燥速率,干燥温度和样品比表面积对样品的干燥速率都有显著的影响,样品比表面积对感官评定的影响较大;干燥压力对样品干燥速率和感官评定有小幅影响,其中对感官评定影响相对较大。该研究可为非饱和云南小粒速溶咖啡真空冷冻干燥技术提供参考,进而优化其工艺。

With Yunnan small grain instant coffee concentrate as main raw material,liquid material of unsaturated Yunnan small grain instant coffee was prepared by "liquid nitrogen to ice cream method".Single factor experiment design of vacuum freeze drying for unsaturated Yunnan small grain instant coffee was carried out by changing drying temperature,drying pressure and sample specific surface area,to explore effects of these three factors on drying rate and sensory evaluation during vacuum freeze drying of Yunnan small grain instant coffee.Results showed that drying temperature,drying pressure and specific surface area of sample all affected drying rate of unsaturated Yunnan small grain instant coffee during vacuum freeze drying.Drying temperature and specific surface area of sample had significant effects on drying rate of sample,and specific surface area of sample had great effects on sensory evaluation.Drying pressure has a small effect on drying rate and sensory evaluation,and effect on sensory evaluation was relatively large.This study could provide reference for vacuum freeze drying technology of unsaturated Yunnan small grain instant coffee and optimize its process.