【摘要】 探讨了冻干蒜片的生产工艺。结果表明,采用冷冻干燥,可使蒜片的品质最佳化。冻干蒜片的最佳工艺条件是:蒜片厚度1.5mm,料盘内料层厚度10mm,预冻速率39℃/h(0.65℃/min),升华干燥压强66.65Pa(500μmHg),冷冻干燥时间12h,前期加热温度100~90℃,后期加热温度60~50℃。更多还原

【Abstract】 The technology of producing freeze-drying garlic slice is studied. It is showed that the quality of garlic slice will be optimized after freeze-drying. It is proved that the best condition is 1.5 mm thickness of garlic slice, 10 mm thickness of raw material in the tray, 39 ℃/h (0.65 ℃/min) of precool rate, 66.65 Pa (500 μmHg) of freeze-drying pressure, freeze-drying 12 h, preheating (90-100 ℃,) finally heating 60-50 ℃.更多还原