黑加仑真空冷冻干燥工艺研究  

Study on Freeze-Drying Technique of Black Currant

作　　者：于华宁[1] 时玉强[1] 贾暑花[1] 周贺[1] 郑先哲[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《干燥技术与设备》2008年第1期24-28,共5页

摘　　要：以黑加仑为原料,对其真空冷冻干燥特性和工艺进行了试验研究。结果表明:黑加仑的共晶温度为-24℃,共融温度为-21℃;其合理的工艺参数为:升华温度为50℃,保持4.5h;解吸温度为60℃,保持2h。冻干后的黑加仑含水量为5%左右,能很好保持黑加仑的品质,Vc的保留率为82.6%,花青苷的保留率为57.5%。Vacuum freeze - drying technique for black currant as raw material was investigated. Results showed that the eutectie temperature and the co - melting temperature of raw black currant were are - 24℃ and - 21℃ .The optimum freeze - drying parameters were obtained as follows： the primary drying temperature was 50℃ and the second drying temperature 60℃ ; the moisture content of black currant after drying was 5% , the freeze drying black currant kept practically the quality, and the retention rate of vitamin C raised up to 82.6%, the retention rate of anthocyanin raised to 57.5%.

关 键 词：黑加仑 真空冷冻干燥 维生素C 花青苷 

分 类 号：TQ028.63[化学工程] TQ028.673