摘要
通过建立蕨菜真空冷冻干燥动力学模型,对冻干蕨菜进行真空冷冻干燥其动力学特性的研究,并从感官外观、水分含量和活度、复水特性以及主要营养成分保存情况等不同方面进行量化指标检测,对冻干蕨菜和热风干蕨菜进行比较全面的对比。结果表明:冷冻温度、真空度和装料量3种因素对蕨菜干燥效果都有不同程度的影响;验证方程的预测值与试验值基本吻合;冻干蕨菜较热风干蕨菜更接近新鲜蕨菜物理特性,风味更为浓郁,主要营养成分保存更加完整。
Through the establishment of bracken dynamic model of the vacuum freeze-drying of freeze-dried fiddlehead vacuum freeze drying of the dynamics characteristics of research,and compare the freeze-dried fiddlehead and hot air dry fiddlehead in senses,water content,water activity,water features,physical and chemical indexes such as primary nutrients content. The results showed that the freezing temperature,vacuum degree and material volume three factors effect on dry fiddlehead have different degrees of influence;validation equation coincided basically with the predicted values and experimental values of the freeze-dried fiddlehead more hot air dry fiddlehead closer to the physical properties of fresh fiddlehead more full-bodied flavor and primary nutrients more intacted.
出处
《食品研究与开发》
CAS
北大核心
2017年第17期1-5,21,共6页
Food Research and Development
基金
基金项目:福建省2015年高等学校创新创业教育改革试点专业"食品加工技术"
关键词
蕨菜
真空冷冻
干燥
动力学
fiddlehead
vacuum freezing
drying
dynamics
