免疫牛初乳真空冷冻干燥工艺条件的试验研究  

Study on technology conditions of vacuum freeze drying of immune colostrums

作　　者：赵玉娟[1] 郑明珠[1] 代庆芳[1] 刘景圣[1] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118

出　　处：《中国乳品工业》2006年第9期27-29,共3页China Dairy Industry

基　　金：吉林省科技发展计划项目(吉科合字20030230)。

摘　　要：利用真空冷冻干燥技术对免疫牛初乳进行冻干处理,对预冻温度、预冻速率、装液厚度、保护剂等影响冻干效果的因素进行试验研究,确定了最佳的冻干工艺参数。结果表明,装液厚度10mm,冻结终点温度-30℃,冷阱温度-45℃,真空压力15Pa,升华温度≤-5℃,解析温度≤20℃,同时添加二元保护剂:蔗糖(10g/L)与甘露醇(40g/L)。Vacuum freeze drying technology was used to desiccate immune colostrums, and the factors effected desiccation such as freezing temperature ,freezing speed,thickness of sample and protective additive were also studied, finally the optimum technology condition was acquired. The results were that： thickness of sample： 10mm, final temperature of freeze drying：-30℃, temperature of steam catcher：-45 ℃, vacuum pressure：IS Pa, temperature sublimations≤-5 0℃, temperature of resolutions〈20 ℃ and sucrose （10 g/L） and mannitol （40 g/L）, the dual-protective additive were added at the same time.

关 键 词：免疫牛初乳 真空冷冻干燥 IgG活性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]