新疆老汉瓜冻干工艺初探

Preliminary Study on Freeze-Drying Process of Xinjiang Old Melon

[目的]研究不同可溶性固形物含量对新疆老汉瓜的冻干效果。[方法]以新疆老汉瓜为试材,采用不同可溶性固形物含量后进行冻干,测定失重率、含水率、色差等指标变化。[结果]结合老汉瓜的加工特性,综合分析结果,采用不同的可溶性固形物含量,经真空冷冻干燥后,老汉瓜的失重率、最终含水率、总色差值在冻干期内变化不同。[结论]可溶性固形物含量对冻干的品质影响较大,可溶性固形物含量8%的老汉瓜冻干过程中,瓜干失重率、含水率变化略慢,较好保持瓜干的品质。

[Objective] The lyophilization effect of different soluble solids content on Xinjiang old melon was studied. [Method] Taking Xinjiang old mango as test material, the content of different soluble solids was used for lyophilization, and the changes of weight loss rate, water content and color difference were measured. [Results] Combined with the processing characteristics of the old melon, the results of the comprehensive analysis, using different soluble solids content, after vacuum freeze-drying, the weight loss rate, final moisture content and total color difference of the old mango are different during the freeze-drying period. [Conclusion] The soluble solid content has a great influence on the quality of lyophilization. The old melon with soluble solid content of 8% has a slightly slower weight loss rate and water content during the freeze-drying process, and better maintains the quality of dried melon.