| 方便米饭的真空冷冻干燥工艺 |
| |
| 引用本文： | 周国燕,王爱民,胡琦玮,曹斌宏,桑迎迎. 方便米饭的真空冷冻干燥工艺[J]. 食品科学, 2010, 31(24): 147-150. DOI: 10.7506/spkx1002-6630-201024031 |
| |
| 作者姓名： | 周国燕 王爱民 胡琦玮 曹斌宏 桑迎迎 |
| |
| 作者单位： | 上海理工大学低温医学与食品冷冻研究所 |
| |
| 基金项目： | 国家自然科学基金青年基金项目(50206013)；上海市重点学科建设项目(S30503) |
| |
| 摘 要： | 采用真空冷冻干燥方法确定冻干米饭的最佳工艺参数，并分析比较快速冻结和慢速冻结两种方法对冻干米饭的影响。结果表明：在冻结温度－ 50℃、时间1.5h；一次干燥温度－ 20℃、时间8h，二次干燥温度50℃、时间5.5h；真空度维持在10Pa 左右的条件下工艺最佳，并绘制了冻干曲线。而且从综合品质和营养角度上分析，快速冻结的产品具有更高的品质，附加值高。
|
| 关 键 词： | 方便米饭 真空冷冻干燥 冻干曲线 冻结速率 |
| 收稿时间： | 2010-07-04 |
Vacuum Freeze-drying Processing of Instant Rice |
| |
| ZHOU Guo-yan,WANG Ai-min,HU Qi-wei,CAO Bin-hong,SANG Ying-ying. Vacuum Freeze-drying Processing of Instant Rice[J]. Food Science, 2010, 31(24): 147-150. DOI: 10.7506/spkx1002-6630-201024031 |
| |
| Authors: | ZHOU Guo-yan WANG Ai-min HU Qi-wei CAO Bin-hong SANG Ying-ying |
| |
| Affiliation: | Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China |
| |
| Abstract: | In this study, the processing parameters of vacuum freeze-drying for instant rice were explored. The slow frozen and the rapid frozen rates were analyzed and compared. Results indicated that the optimal processing parameters for vacuum freeze-drying of instant rice were primary stage freezing temperature of －50 ℃, freezing time of 1.5 h; drying temperature of －20 ℃, frozen time of 8 h; second stage drying temperature of 50 ℃, frozen time of 5.5 h; final stage frozen temperature of －50 ℃, frozen time of 1.5 h; the vacuum pressure of 10 Pa. Results indicated that rapid frozen could provide higher product quality based on the analysis of comprehensive quality and nutritional components. |
| |
| Keywords: | instant rice vacuum freeze-drying freeze-drying curve frozen rate |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
