黑加仑真空冷冻干燥工艺研究

以黑加仑为原料，对其真空冷冻干燥特性和工艺进行了试验研究。结果表明：黑加仑的共晶温度为-24℃，共融温度为-21℃；其合理的工艺参数为：升华温度为50℃，保持4．5h；解吸温度为60℃，保持2h。冻干后的黑加仑含水量为5％左右，能很好保持黑加仑的品质，Vc的保留率为82．6％，花青苷的保留率为57．5％。

Study on Freeze - Drying Technique of Black Currant

Vacuum freeze - drying technique for black currant as raw material was investigated. Results showed that the eutectie temperature and the co - melting temperature of raw black currant were are - 24℃ and - 21℃ .The optimum freeze - drying parameters were obtained as follows： the primary drying temperature was 50℃ and the second drying temperature 60℃ ; the moisture content of black currant after drying was 5% , the freeze drying black currant kept practically the quality, and the retention rate of vitamin C raised up to 82.6%, the retention rate of anthocyanin raised to 57.5%.