微波真空冷冻干燥蜂蛹工艺的研究  

Study on microwave vacuum freeze-drying process of Honeybee Pupae

作　　者：平丽娟[1,2] 方晟[2] 毛建卫[1,2] 蔡成岗[2] 陈文斌[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023

出　　处：《食品工业科技》2013年第1期194-197,共4页Science and Technology of Food Industry

基　　金：国家农业科技成果转化资金项目(2010GB2C200182)

摘　　要：采用微波真空冷冻干燥及光纤/红外温度测试控制等技术集成进行蜂蛹冻干中试工艺研究,用0.20、0.24、0.28、0.32W/g四个微波强度进行工艺优化,获得优化工艺参数为微波强度0.28W/g、最高解析温度30℃,微波冻干时间420min,最终产品水分含量为2.84%,产品品质好,无干瘪变形,保持蜂蛹原有色泽,电镜观察显示切面呈海绵多孔状,口味鲜美,于20℃水中复水1s,复水率达1.9倍,复水效果好,解析干燥过程中蜂蛹超氧化物歧化酶(SOD)活力呈现先略有增加后有所降低的趋势,蜂蛹冻干至水分含量为2.84%时,SOD活性为36.9U/mgprot,与真空冷冻干燥对比,所需干燥时间减少65%以上,并使存活微生物菌落数显著降低,SOD酶活力相近。Drying process of Honeybee Pupae by microwave vacuum freeze-drying and Optical fiber/infrared temperature measurement and control system were studied.The microwave intensities were set at 0.20,0.24,0.28,0.32W/g and the results showed that the optimal dried product were got at 0.28W/g microwave intensity and the highest set temperature of 30℃,after drying 420min,the water content of the dried Honeybee Pupae was 2.84%,the final product was uniform with the original color and good taste flavor,and the electron micrograph showed that the product had sponge porous shape section.The dried Honeybee Pupae rehydrated 1.9 times of water in 20℃ water for 1s,rehydrated effect was good,the SOD activity of the dried product slightly increased firstly and then decreased with level of 36.9U/mg protein after dried 420min,and the water content of the product was of 2.84%.Microwave vacuum freeze-drying decreased the drying time for 65% and low viable microorganisms compared with the traditional vacuum freeze-drying method,while the SOD activity was almost at the same level.

关 键 词：蜂蛹 微波真空冷冻干燥 SOD活性 光纤 

分 类 号：TS205.1[轻工技术与工程—食品科学]