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桑椹色素真空冷冻干燥工艺研究

Study on the Vacuum Freeze-drying Process of Mulberry Pigment Extract

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【作者】 吕英华; 苏平; 霍琳琳; 那宇;

【Author】 LU Ying-hua,SU Ping,HUO Lin-lin,NA Yu(Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China)

【机构】 浙江大学食品科学与营养系; 浙江大学食品科学与营养系 杭州310029; 杭州310029;

【摘要】 对桑椹色素提取液进行真空冷冻干燥实验,研究了干燥室压强及加热板温度对冻干效果的影响,得到色素液的真空冻干曲线,并将冻干和喷干、热风干燥的粉末进行品质比较。实验得干燥过程最佳仓压为90Pa,解析干燥时加热板温度60℃,物料最终温度为48.1℃,干燥12h后,可得色泽深红、质地均匀、溶解性好的粉末,感官、理化及卫生指标的结果表明,真空冷冻干燥能较好的保持桑椹色素的色泽和生物活性成分。

【Abstract】 The freeze-drying experiment of mulberry pigment extract was studied in this paper,and the influence of heating temperature and pressure of drying room on the freeze drying process was discussed,finally obtained the freezing curve.The optimal parameters of freeze-drying technology were that the desorption pressure of drying room was 90 Pa,heating temperature in desorption was 60℃,material temperature was 48.1℃,and freeze-drying time was 12h.Under these conditions,a red homogeneous powder with good dissolvability was obtained.Comparing with other drying products,freeze-drying powder preserved the most degree of colour and biological activities.

【关键词】 冷冻干燥; 桑椹; 色素; 喷雾干燥; 热风干燥;
【Key words】 freeze-drying; mulberry; pigment; spray drying; hot air drying;
  • 【文献出处】 科技通报 ,Bulletin of Science and Technology , 编辑部邮箱 ,2007年04期
  • 【分类号】TS264.4
  • 【被引频次】13
  • 【下载频次】318
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