冻干光皮木瓜超微粉的加工工艺

联合使用真空冷冻干燥技术和超微粉碎技术制得冻干木瓜超微粉，并介绍了其工艺流程和技术要点。木瓜真空冷冻干燥时的物料粒度0.95cm3，物料厚度15～20mm；最佳升华干燥条件：真空度40Pa，加热板温度60℃，物料温度－ 40℃，冷凝温度－ 35℃；最佳解析干燥条件：真空度20Pa，加热板温度85℃，物料温度40℃，冷凝温度－ 35℃。先用植物粉碎机将冻干木瓜粗粉碎至60～80 目；再在压力大于12MPa、温度小于35℃的条件下，用气流磨机粉碎到1000 目以上，即得成品。本工艺生产的光皮木瓜冻干超微粉，具有良好的复水性、溶解性、活性，完整的保留了木瓜原有的色、香、味和其营养成分，可作为进一步深加工的主要原材料。

Processing of Superfine Powder of Vacuum Freeze-dried Chaenomeles sinensis (Thouin) Koehne Fruits

The production process of superfine powder of vacuum freeze-dried Chaenomeles sinensis (Thouin) Koehne fruits was studied and the product obtained was analyzed for nutrients and sensory qualities. The optimal material granularity and thickness for vacuum freeze drying were 0.95 cm3 and 15－20 mm, respectively. A maximum freeze drying percentage was obtained under the following sublimation-drying conditions: vacuum degree 40 Pa, heating plate temperature 60 ℃, material temperature －40 ℃, and condensing temperature －35 ℃. The best secondary-drying conditions were: vacuum degree 20 Pa, heating plate temperature 85 ℃, material temperature 40 ℃, and condensing temperature －35 ℃. The freeze-dried material was firstly crushed to 60－80 mesh using a plant pulverizer and then micro-grinded to over 1000 mesh using a fluidized bed jet mill at pressures over 12 MPa and temperatures below 35 ℃ and a finished product was obtained. The product displayed good rehydration, dissolubility and activity, and the color, smell and taste as well as nutrients of raw material remained complete. Thus, it has a promising prospect in deep processing.