【摘要】 利用真空冷冻升华干燥技术对鲜莲子进行保鲜加工,对影响产品质量和设备生产能力的主要参数(装盘量、速冻温度、速冻时间、干燥升华时仓压、干燥解析时仓压和解析时的物料温度)进行了L12(35)正交试验设计,评定了冻干产品的含水量、外观、复水性、营养成分等感官理化特性。冻干技术既保持了新鲜莲子的风味,又提高了其营养价值。冻干的最佳工艺为:装盘量750g/盘,速冻温度-36℃,速冻时间为12h,干燥升华时仓压110￣130Pa;干燥解析时仓压为30￣50Pa,解析时的物料温度为45￣50℃。更多还原

【Abstract】 With Vacuum sublimation freezing-dryimg technique,fresh lotus seeds’ loading capacity,deep freeze temperature,and time,pressures of drying room during vacuum sublimation drying and vaccum resolution during,materiel temperature during vacuum resolution drying were studied as the main factors to affect the properties of freezing-drying product and ability of equipment.L12(35)orthogonal experiments were also used in this study to evaluate water content and form of product,product quality of the recovery in water.The results showed that flavor of fresh lotus seeds was kept after processed by freezing-drying,and nutrition was enhanced.The optimal technics for freezing-drying lotus seeds were loading capacity 750g per tray,deep freeze temperature-36℃,deep freeze time12h,pressure of drying room while vacuum sublimation drying 110~130Pa,pressure of drying room while vaccum resolution drying 30~50Pa,materiel temperature while vacuum resolution drying 45~50℃.更多还原