复合助干剂配方对红枣粉冷冻干燥效果的影响

采用正交回归设计试验对红枣浆冷冻干燥制备红枣粉工艺的复合助干剂添加效果进行了研究,显微观察冻干品表现结构变化.结果表明:红枣浆冻干工艺中复合助干剂最优配方为麦芽糊精19.8％、卵磷脂2.56％、大豆分离蛋白1.86％,红枣浆经添加优选的复合助干剂后能明显地改善冻干效果,同未添加的对照品相比,产品质量综合指标提高28.50％,维生素C保存率提高37.64％,冻干时间缩短14.58％;冻干品的水分含量可降低52.83％,显微观察显示粉体效果明显改善.

INFLUENCES OF COMPOSITE DRYING AID FORMULA ON FREEZE-DRYING EFFECT OF JUJUBE POWDER

In this paper,we studied the effects of composite drying aids on the preparation of jujube powder prepared by freeze-drying jujube pulp by orthogonal regression experiment,and observed the apparent structure of the freeze-dried products.The results showed that the composite drying aids for the jujube pulp freeze-drying process contained maltodextrin 19.8%,lecithin 2.56% and soy protein isolate 1.86%;the optimum composite drying aids could significantly improve the freeze-drying effect of jujube pulp;the comprehensive index of the freeze-dried product was improved by 28.50%,the retention rate of Vc was improved by 37.64%,and the freeze drying time was shortened by 14.58% in comparison to that without adding the drying aids;the water content of the freeze-dried products could be reduced by 52.83%;and the powder effect was improved significantly under microscope.