| 冻干轮叶党参脆片加工工艺 |
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| 引用本文： | 尹春梅,王立芳,高 远. 冻干轮叶党参脆片加工工艺[J]. 食品科学, 2010, 31(24): 491-493. DOI: 10.7506/spkx1002-6630-201024108 |
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| 作者姓名： | 尹春梅 王立芳 高 远 |
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| 作者单位： | 1.吉林农业大学中药材学院 2.吉林农业大学食品科学与工程学院 |
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| 基金项目： | 科技部星火计划项目(2009GA660002) |
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| 摘 要： | 目的：以轮叶党参为原料生产冻干轮叶党参脆片。方法：采用清洗、切分、热烘脱皮、填充等预处理后，经预冻结再进行升华干燥。结果：热烘脱皮以100℃、20min 最佳，升华干燥最佳装料量为9.4kg/m2，加热温度为80-65-45℃，真空室压力25-100Pa。结论：按此工艺得到的冻干轮叶党参脆片产品口感酥脆，香气浓郁，营养丰富。
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| 关 键 词： | 冻干 轮叶党参 脆片 加工工艺 |
| 收稿时间： | 2010-09-13 |
Preparation Processing for Freeze-dried Chips of Codonopsis lanceolata |
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| YIN Chun-mei,WANG Li-fang,GAO Yuan. Preparation Processing for Freeze-dried Chips of Codonopsis lanceolata[J]. Food Science, 2010, 31(24): 491-493. DOI: 10.7506/spkx1002-6630-201024108 |
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| Authors: | YIN Chun-mei WANG Li-fang GAO Yuan |
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| Affiliation: | 1. College of Traditional Chinese Medicine, Jilin Agricultural University, Changchun 130118, China；2. College of Food Science and Technonlogy, Jilin Agricultural University, Changchun 130118, China |
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| Abstract: | Objective: To produce freeze-dried chips using Codonopsis lanceolata as raw material. Methods: The preparation processing of freeze-dried chips of Codonopsis lanceolata includes pretreatment with cleaning, cutting, thermal peeling and filling, pre-freeze and final sublimation-drying. Results: The optimal thermal peeling parameters were treatment temperature of 100 ℃ and treatment time of 20 min; the optimal drying parameters were material amount of 9.4 kg/m2, heating temperature of 80-65- 45 ℃ and vacuum pressure of 25-100 Pa. Conclusion: The prepared Codonopsis lanceolata chips under these optimal processing conditions have crisp taste, strong aroma and abundant nutrition. |
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| Keywords: | freeze-drying Codonopsis lanceolata chips processing technique |
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