真空冷冻干燥工艺中柠檬酸对山茶花的护形护色作用  

Effect of Citric Acid on Form and Color of Camellia japonica with Vacuum Freeze Drying Technology

作　　者：曹忆 朱秀春[2] 汪殿蓓[2] 

机构地区：[1]江西省通用技术工程学校,江西九江330306 [2]湖北工程学院生命科学技术学院,湖北孝感432000

出　　处：《黑龙江农业科学》2015年第3期108-110,共3页Heilongjiang Agricultural Sciences

基　　金：生物质资源转化利用湖北省协同创新中心科技创新资助项目(2013)

摘　　要：为制作质量优良的山茶干花,采用真空冷冻干燥工艺研究了不同浓度柠檬酸对山茶花干花的护形护色效果。结果表明:当山茶花真空冷冻干燥工艺参数为-80℃冰箱预冷冻30min,真空冷冻干燥机中-60℃冷冻30min,-40℃真空干燥20h,-35℃恒温干燥2h,得到的山茶干花形状变化小,平均含水率为11.69%。15%柠檬酸溶液浸泡处理15min,山茶干花颜色鲜艳,形状变化小。In order to make good quality dried flower of Camellia japonica,effect of different concentrations of citric acid on form and color of Camellia japonica were studied.The results showed that the vacuum freeze drying process of camellia was freezing in-80℃for 30 minutes,freezing in-60℃for 30 minutes,then vacuum drying for 20hin-40℃,and finally constant temperature in-35℃drying for 2h.Under this condition,the dried flowers changed little in shape and color and its average water content was 11.69%.The dry flower had the best color and shape through soaking with 15% citric acid.

关 键 词：真空冷冻干燥 干花 山茶花 

分 类 号：S685.14[农业科学—观赏园艺]