鱼香肉丝真空冷冻干燥工艺的研究  

Study on vacuum freeze-drying of Yuxiangrousi

作　　者：李素云[1] 董铁有[1] 王春杰[1] 朱文学[1] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《食品科技》2004年第11期40-43,共4页Food Science and Technology

基　　金：河南省自然科学研究基金项目(0211062000);教育部及河南省人事厅留学回国人员资助项目;河南省教育厅创新人才基金项目。

摘　　要：通过正交试验得出真空冷冻干燥鱼香肉丝的最佳工艺:鱼香肉丝厚度5mm、升华干燥时真空度140Pa、解析干燥时真空度30Pa、解析时加热板温度20℃,影响工艺的主要因素次序为加热板温度、厚度、升华压力和解析压力;以及复水量在原含水量Aw的140%～150%、复水温度65～85℃、复水时间20～30min最好;最后建立数学模型验证干燥时间。The most favorite parameters for processing Yuxiangrousi are that the thickness of material is 5mm, the pressure of sublimation is 140Pa, the pressure of desorption is 30Pa, the temperature of heating board is 20℃ by orthogonal experiments. And the orders of crucial factors for processing are obtained: the temperature of heating board, the thickness, the pressure of sublimation and desorption. Moreover, the experiment is done at these conditions, the amount of rehydration being more 40%~50% than the loss amount, the temperature of water being 65~85℃, the time of desorption 20~30 minutes, the good hydration food can be got. A mathematical model was built to predict the vacuum freeze-drying time.

关 键 词：鱼香肉丝 真空冷冻干燥 复水 数学模型 正交试验 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS251.6[轻工技术与工程—食品科学与工程]