绿甜椒真空冷冻干燥工艺研究

以绿甜椒为加工对象，进行真空冷冻干燥工艺研究，重点探索烫漂、浸护液的处理方案和冻干工艺参数选择。结果表明：95℃烫漂70s能完全灭酶、防止褐变，并能提高冻干甜椒的复原率；烫漂后浸入20℃的5%(m/m) NaCl＋4%(m/m)葡萄糖＋0.4%(m/m) CaCl2的浸泡液中，浸泡20min，能有效提高冻干产品中叶绿素的保留率和复原率；冻干工艺参数为－20℃条件下速冻、冻干过程的真空压力30Pa、升华温度5℃条件下保持3h，解析温度40℃条件下保持1.5h，冻干甜椒的含水率低于5%(m/m)，产品品质较好。

Vacuum Freeze-Drying of Green Sweet Peppers

The purpose of this study was to investigate the main factors affecting of the vacuum freeze-drying of green sweet peppers such as blanching,soaking solution and freeze-drying parameters.The results indicated that blanching at 95 ℃ for 70 s could inactivate enzymes completely to prevent green sweet peppers from browning and improve the recovery rate.In addition,soaking treatment with 20 ℃ solution containing 5% NaCl,4% glucose and 0.4% CaCl2for 20 min could effectively improve the retention rate of chlorophyll and recovery rate of green sweet peppers after blanching.Moreover,the optimal freeze-drying parameters were fast freezing at-20 ℃ and 30 Pa,sublimation at 5 ℃ for 3 h and resolution at 40 ℃ for 1.5 h.Under these treatment conditions,the quality of freeze-dried sweet peppers was significantly improved.