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| 荔枝真空冷冻干燥关键技术 | |
| 引用本文： | 陈仪男,郭树松,郭建辉,林龙生,吴秀秀.荔枝真空冷冻干燥关键技术[J].中国农学通报,2011,27(4):356-360. |
| 作者姓名： | 陈仪男 郭树松 郭建辉 林龙生 吴秀秀 |
| 作者单位： | 1. 漳州职业技术学院食品与生物工程系,福建,漳州,363000 2. 福建立兴食品有限公司,福建,华安,363800 3. 漳州市农业局,福建,漳州,363000 |
| 基金项目： | 漳州市科学基金资助项目 |
| 摘 要： | 为了确定荔枝真空冷冻干燥工艺关键技术参数，以成熟的‘乌叶’荔枝为材料，采用电阻法测量荔枝果肉的共晶点和共熔点温度，通过考察冻干品色泽比较不同护色剂的护色效果，以冻干生产能耗、总冻干时间及冻干品外观形态与色泽等指标进行综合评定冻干效果，优选荔枝真空冷冻干燥工艺关键技术参数。结果表明：荔枝真空冷冻干燥物料的共晶点温度、共熔点温度分为-26℃和-17℃，采用“0.6%柠檬酸”单一护色剂或“0.4%柠檬酸+0.2%维生素C”复合护色剂浸泡20 min，对荔枝冻干品有良好护色效果。冻干过程起始板温控制在80℃以下，升华阶段物料最高温度设定为55℃，升降温期干燥仓真空值组合选择60~70 Pa/60~70 Pa，可节省冻干生产能耗、缩短总冻干时间，同时能改善冻干品的外观形态与色泽。 |
| 关 键 词： | 杀配子染色体 杀配子染色体 小麦 黑麦 异代换系 |
| 收稿时间： | 9/3/2010 12:00:00 AM |
| 修稿时间： | 2010/10/25 0:00:00 |
The Key Technologies of Vacuum Freeze-drying of Litch Fruits |
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| Chen Yinan,Guo Shusong,Guo Jianhui,Lin Longsheng,Wu Xiuxiu.The Key Technologies of Vacuum Freeze-drying of Litch Fruits[J].Chinese Agricultural Science Bulletin,2011,27(4):356-360. | |
| Authors: | Chen Yinan Guo Shusong Guo Jianhui Lin Longsheng Wu Xiuxiu |
| Institution: | Chen Yinan1,Guo Shusong2,Guo Jianhui3,Lin Longsheng1,Wu Xiuxiu1(1Department of Food and Biotechnology,Zhangzhou Institute of Technology,Zhangzhou 363000:2Fujian Lixing Foods Co.,Ltd,Huaan 363800,3Zhangzhou Agriculture Bureau,Zhangzhou 363000) |
| Abstract: | In order to confirm the key technology in vacuum freeze-drying of litch,experiments were conducted with litch cultivar‘Wuye’.The eutectic point and the consolute point of litch were determined by electrical resistance method in the vacuum freeze-drying.The different color fixative agents were compared on their color-protecting effects by analysis the color of the freeze-drying products.The key technical parameters of thevacuum freeze-drying of litch were optimized with the freeze-drying effects of the comprehensive indexes being evaluated by energy consumption,freeze-drying time,appearances shape and colors of the products duringthe process of vacuum freeze-drying.The results showed that the eutectic point and the consolute point of lithc’s pulp materials were-26℃and-20.0℃in the vacuum freeze-drying,respectively.In the solution of 0.6%cit？ric acid or 0.4%citric acid＋0.2%VC with immersing time for 20 min were gaven the best color-protecting effects.At the condition of first drying temperature under 80℃,material maximum temperature of 50℃duringsublimation stage,and the combination of the vacuum value in drying chamber ranged from 60 Pa to 70 Pa/from 60 Pa to 70 Pa,could save the energy consumption,shorten the freeze-drying time and improved the appearances shape and color of the vacuum freeze-drying products. |
| Keywords: | litch vacuum freeze-drying eutectic point consolute point key technology food processing |
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