作　　者： ; ;

机构地区： 广州城市职业学院

出　　处： 《食品科学》 2008年第3期220-224,共5页

摘　　要： 本实验研究了热水罐温度、物料装载厚度、冻干仓压力等因素对水沥红葱冻干时间、冻干品质的影响。通过单因素试验和正交试验,得出了红葱冻干的最佳工艺参数:热水罐温度55℃、物料装载厚度30mm、冻干仓压力150Pa;在此工艺下,红葱的冻干得率为6.9%,成品含水量为3.5%,色泽呈绿色、组织呈新鲜状、葱味浓郁、入口脆爽,复水性能较佳。 The hot water tank temperature, thickness of material loading and freeze-dried wharf pressure on freeze-dried time and freeze-dried quality of red onions were studied. The single factor test and the orthogonal test were drawn red onions. The better vacuum freeze-drying process parameters： water tank temperature setting of 55℃, material loading thickness of 30 ram, freeze- drying warehouses pressure 150 Pa. In this process parameters, the freeze-dried red onions yield of 6.9%, better sensory quality, the water-back was better, the color was green, fresh tissues like the oil rich flavor.

关 键 词： 水沥红葱 真空冷冻干燥 工艺参数

领　　域： [轻工技术与工程] [轻工技术与工程]