黄花菜真空冷冻干燥工艺优化研究

为了提高黄花菜的干制品品质和优化真空冷冻干燥工艺,以还原糖含量、维生素C含量和复水比为评价指标,通过Design-Expert软件的Central Composite Design方法设计黄花菜干制的工艺,建立评价指标与物料装载量和加热板温度影响因素之间的回归数学模型。结合响应面分析方法对黄花菜真空冷冻干燥工艺进行优化,确定了真空冷冻干燥黄花菜的最佳工艺条件为:物料装载量为225g,加热板温度为50℃。 

Optimization of the parameters of the daylily vacuum freeze-drying processing

Taking the content of reducing sugar, the content of V C and the rehydration as the evaluating indexes, to improve the quality of dried daylily and optimize the daylily vacuum freeze - drying process , central composite design of the Design-expert was used in the vacuum freeze-drying process of Daylily. Regression mathematical model between the index and impact factors was built. Central composite design was used to optimize experiments design and connect with the optimum method of response suraface methodology. The results showed that the optimal parameters of vacuum of freeze -drying process were as follows:material loadage was 225g and heating plate temperature was 50℃.