漂烫温度与干燥仓压力对豆丹真空冷冻干燥品质的影响

doi:10.3969/j.issn.1673-1689.2018.07.012

首页 > 过刊浏览>2018年第37卷第7期 >747-753. DOI:10.3969/j.issn.1673-1689.2018.07.012

漂烫温度与干燥仓压力对豆丹真空冷冻干燥品质的影响
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                        10.3969/j.issn.1673-1689.2018.07.012
                    
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Effect of Blanching Temperature and Drying Chamber Pressure on Quality of Bean Worm with Vacuum Freeze-Drying

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摘要:

为了使豆丹在真空冷冻干燥后获得较高的品质，以干燥成功率、干燥时间、蛋白质保留率、色泽变化、复水率为衡量指标，确定豆丹的漂烫温度和干燥仓压力两个重要参数。试验以差示扫描量热法确定了豆丹共晶点为-19.9 ℃，以此确定豆丹的预冻温度为-28 ℃。结果表明，漂烫温度为60 ℃时干燥成功率可以高达97％，蛋白质保留率分别在漂烫温度为50 ℃和80 ℃时达到最高和最低。随着干燥室压力的减小，蛋白质保留率有减小的趋势。干燥仓压力对豆丹的色泽影响比较小。干燥仓压力为57 Pa、漂烫温度为60 ℃时干燥效果最佳，复水率最高。

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In order to obtain high quality bean worm of vacuum freeze-drying，the influence of blanching temperature and drying chamber pressure was studied in this paper by five indexes，that is freeze-dried success rate，drying time，protein retention rate，coloration change and the rehydration rate，are took to measure the quality of vacuum freeze-drying processes. The eutectic point of bean worm is -19.9 ℃，which is determined with differential scanning calorimetry. So the pre-freezing temperature of beam worm is -28 ℃. The result indicated that the success rate could reach as highly as 97%，while the blanching temperature was 60 ℃. The protein retention rate reached the highest when blanching temperature was 50 ℃ and the lowest at 80 ℃. When the drying chamber pressure decreases，the retention rate of the protein has a decreasing tendency. Drying chamber pressure had less influence on the color change of beam worm. The drying rate was the best when the drying chamber pressure was 57 Pa with the 60 ℃ blanching temperature and the rehydration rate of bean worm can reach the highest.

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李娟玲,王婷婷,陈坤杰.漂烫温度与干燥仓压力对豆丹真空冷冻干燥品质的影响[J].食品与生物技术学报,2018,37(7):747-753.

LI Juanling, WANG Tingting, CHEN Kunjie. Effect of Blanching Temperature and Drying Chamber Pressure on Quality of Bean Worm with Vacuum Freeze-Drying[J]. Journal of Food Science and Biotechnology,2018,37(7):747-753.

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在线发布日期: 2018-09-28
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