茶(果)汁真空低温连续干燥与其它干燥工艺的应用比较研究  

Comparative studies on the application among low temperature & vacuum drying and other drying technologies of tea/fruit juice

作　　者：张威 陈悦水 

机构地区：[1]深圳市深宝华城科技有限公司,深圳横岗518000

出　　处：《食品工业科技》2010年第4期308-309,共2页Science and Technology of Food Industry

摘　　要：采用烘箱干燥、喷雾干燥、冷冻干燥和真空低温连续干燥工艺分别对浓缩的绿茶汁、绿橙汁进行干燥实验,并对各个样品的化学成分及品质进行分析。结果表明:四种干燥工艺对速溶绿茶粉、绿橙提取物中主要化学成分及品质的影响明显不同。以真空低温连续干燥方式进行干燥,能有效保持产品的感官品质和有效成分,适用性强。The drying experiment of green tea concentrated juice and green orange concentrated juice were carried out by oven drying, spray drying, freeze- drying and low temperature ＆ vacuum drying, separately. And each sample＇s chemical composition and quality were analyzed. The results showed that the four kinds of drying equipments had obvious effects on the chemical composition and quality of instant green tea powder and green orange extract. Low temperature ＆ vacuum drying could effectively keep the sensory quality and the active ingredient of the products with strong applicability.

关 键 词：绿茶汁 绿橙汁 真空低温连续干燥 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]