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| 西兰花真空冷冻干燥的加工工艺及机理 | |
| 引用本文： | 刘玉环,杨德江,冯九海,武治昌,秦良生. 西兰花真空冷冻干燥的加工工艺及机理[J]. 食品与发酵工业, 2008, 34(10) |
| 作者姓名： | 刘玉环 杨德江 冯九海 武治昌 秦良生 |
| 作者单位： | 1. 河西学院农学系,甘肃张掖,734000 2. 张掖市金海冻干食品有限责任公司,甘肃,张掖,734000 |
| 摘 要： | 在多年对西兰花的冷冻生产实践的基础上,对冻干西兰花的加工工艺进行了研究和分析。运用阿伦纽斯原理,确定西兰花的共晶点温度为-10～-15℃,实际生产中的冻结温度为-30～-35℃。根据西兰花冻结温度,确定了升华干燥和解析干燥的最佳工艺条件,真空度分别为:60～80Pa、50～70Pa,需要时间分别为:9～10h、2h。在此条件下给出西兰花的冷冻升华干燥曲线。此时西兰花的含水量可达到3%左右。 |
| 关 键 词： | 西兰花 真空冷冻干燥 工艺 |
The Research on Dry Frozen Broccoli Process and Its Mechanism |
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| Liu Yuhuan,Yang Dejiang,Feng Jiuhai,Wu Zhichan,Qin Liangsheng. The Research on Dry Frozen Broccoli Process and Its Mechanism[J]. Food and Fermentation Industries, 2008, 34(10) | |
| Authors: | Liu Yuhuan Yang Dejiang Feng Jiuhai Wu Zhichan Qin Liangsheng |
| Affiliation: | Liu Yuhuan1,Yang Dejiang1,Feng Jiuhai1,Wu Zhichang1,Qin Liangsheng2 1 |
| Abstract: | With the improvement of people's life quantity and dietary structure,the expedient food is more and more popular.Dry frozen vegetable products are one of the best choices to meet with the need.The best vacuum freezing-dry condition was discussed and best simulation dry frozen curve was given.This paper can be a guide in the industry processing. |
| Keywords: | Brassica oleracea L.var.votrytis vacuum frozen dry research |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |