摘要
本文对菠萝蜜进行了真空冷冻干燥研究,通过DSC差示扫描热量法,测定共晶点和共融点分别为-20.33℃和-9.87℃。分析了升华干燥温度,升华干燥时间与解析干燥温度对菠萝蜜品质及营养成分的影响,通过正交实验,确定了菠萝蜜真空冷冻干燥的最佳工艺参数。结果表明:在菠萝蜜尺寸为30mm×15mm×3mm,升华干燥温度为-10℃,真空度为200Pa,升华干燥时间为8h,解析干燥为35℃,解析干燥时间为2h,真空压力为1000Pa时,冻干后维生素C保留含量达71.26%,感官品质最佳。
This study mechanism of vacuum freeze drying technology of jack fruit, through the DSC heat scanning method for the determination of eutectic and co-melting point is divided into -20.33℃ and -9.87℃, in order to determine the pre-freezing temperature and sublimation drying temperature. In the present study analyzed the sublimation drying temperature, the influence of rules on sublimation drying time and drying temperature on the quality and nutritional components of jack fruit, and determine the optimal process parameters of vacuum freeze drying by orthogonal experiment. The results showed that: fixed material size 30(mm) by 15(mm) by 3(mm), vacuum pressure is set at 200 Pa, sublimation drying temperature at-10℃, sublimation drying time is 8h, when the drying temperature is set at 35℃, the minimum amount of loss of vitamin C, vitamin C retention content up to 71.26% and best quality.
出处
《食品与发酵科技》
CAS
2015年第3期76-80,共5页
Food and Fermentation Science & Technology
