冻干条件和添加剂处理对冻干水饺复水性的影响  

Effects of freeze-dried condition and additive on the rehydration of freeze-dried dumplings

作　　者：焦兴丽 李华[1] 熊英[1] 李俊岭[1] 汪维华[1] 曹锋[1] 

机构地区：[1]郑州大学化工与能源学院,郑州450001

出　　处：《食品科技》2015年第5期196-200,共5页Food Science and Technology

基　　金：2014年度大学生创新创业训练计划项目(201410459011)

摘　　要：冻干水饺复水性不理想是限制其应用的主要原因,利用真空冷冻干燥技术对水饺进行了冻干实验,以复水比和感官评价为指标,研究了升华干燥温度、升华干燥时间和解吸干燥温度、解吸干燥时间以及添加剂对冻干水饺复水性和感官指标的影响。实验表明:冻干温度在-45℃,添加剂量0.35%时,冻干水饺的品质和复水性较好;并确定了较佳冻干条件:预冻温度-45℃,升华干燥阶段进行20 h后转入解吸干燥阶段,并持续6 h,此时冻干水饺复水比为1.92,感官指标为72;而添加剂为0.35%时复水比为2.68,感官指标为86。Unsatisfactory rehydration properties of freeze-dried food seriously limit the application of freezedrying technology. To solve this problem, in this article, effects of freeze-dried condition and additive on the rehydration of freeze-dried dumplings were studied. And the optimal freezing-drying conditions were obtained： prefreezing temperature is-45 ℃, sublimation drying phase lasts 20 h, desorption drying phase lasts 6 h, rehydration ratio of the freeze-dried dumplings was 1.92, sensory index was 72, after addition additive, rehydration ratio reached 2.68, sensory index was 86.

关 键 词：水饺 升华干燥 解吸干燥 复水 添加剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]