作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品科技》 2007年第2期96-99,共4页

摘　　要： 以槟榔香芋为原料,研究了冻干香芋脆片的生产工艺。结果表明:采用0.2%柠檬酸做护色,3min微波熟化的真空冷冻干燥香芋片,可以保持原有的色、香、味、形。香芋片的共晶点为-13～17℃,共融点为-11～15℃;预冻温度应低于-22℃,冻干过程为60℃加热升华285min,然后升温至75℃,在此温度下解析105min;冻干过程真空度恒定为60Pa,冷阱表面温度设置为-40～-45℃,热水罐温度高于加热板温度5～10℃。 Vacuum freeze drying technique with taro as raw material was investigated. Results showed that 0.2% citric acid and microwave taro for 3 minutes are the best parameters to keep perfectly color, scent, flavor and shape; the eutectic arrest temperature and the co-melting point temperature of cooked taro are -13--17℃ Cand-11℃--15℃（3 respectively and pre-freeze would under -22℃. The freeze drying technique of taro crisp slice is as follows： heat up to 60℃ and sublime for 285min and then rise in temperature to 75℃ to resolve for 105min, 60Pa vacuum, -40℃--45℃ of condenser and 70-80℃ of water heater were kept for the whole process.

关 键 词： 香芋脆片 真空冷冻干燥 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]