调压法冻干银条工艺研究  

Study on vacuum freeze-drying technology of Stachys Floridana Schuttl.ex Benth by mixed-press

作　　者：李素云[1] 梁中丽[2] 董铁有[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]新乡学院机电工程学院,新乡453002 [3]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《粮食流通技术》2010年第2期35-37,共3页Grain Distribution Technology

摘　　要：银条是洛阳地区的特色蔬菜,其肉质嫩脆,营养价值高,但保存期短,易腐败变质。本实验目的就是通过真空冷冻干燥技术来延长其保存时间。工艺参数为:加热板温度为40℃,升华干燥时真空度20Pa、3.5h后开始解吸干燥,解吸干燥开始时真空度150Pa、解吸后期为20Pa,总共冻干6h。Stachys Floridana Schuttl.ex Benth is a kind of vegetable only growing in Luoyang, which is so delicate and has abundance nutrition. But it is very difficult to storage. The vacuum freeze-drying technology was introduced to delay the storage of Stachys Floridana Schuttl.ex Benth. The best technology of Stachys Floridana Schuttl.ex Benth is the temperature of heating board being 20℃, the pressure of sublimation being 20Pa, after 3.5h beginning desorption drying, it＇s prophase pressure being 150pa, the anapbase being 20Pa through doing orthogonal experiments.

关 键 词：银条 真空冷冻 干燥 调压法 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]