改善真空冷冻干燥豌豆复水性的工艺研究  

Research on modifying rehydration of frozing drying pea

作　　者：杜卫华[1] 杨性民[2] 肖功年[1] 杨建葵[1] 鲍华军[1] 

机构地区：[1]海通食品集团股份有限公司,慈溪315300 [2]浙江万里学院,宁波315100

出　　处：《食品科技》2006年第2期28-32,共5页Food Science and Technology

摘　　要：研究了漂烫和碱处理并用的方式提高豌豆种皮通透性,以及在漂烫水种添加海藻糖的工艺抑制豌豆淀粉老化,对冻干豌豆复水性的影响。试验结果表明,最佳碱处理方案为3%碱液在90℃条件下处理70s,可以有效解决真空冷冻干燥豌豆复水性差的问题;在漂烫水中添加5%的海藻糖,可有效解决糊化后的淀粉在冷冻脱水过程中发生老化,使得可溶性的α-淀粉比例缩小,增强复水性。The effect of blanching and alk ali treatment on pea spemodem permeation and the effect of adding trehalose in the blanching water on pea starch aging were studied in this paper. The results showed that the optimum procedure of alkali treatment was 3% alk all and 90% treating 70 seconds, which can improve the rehydration of frozing drying pea. Furthermore, adding 5% trehalose in the blanching water can inhibit starch aging.

关 键 词：豌豆 冻干 复水性 碱处理 海藻糖 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]