真空冻干技术制取枇杷果渣脆片的工艺优化  

Process Optimization of Vacuum Freeze-drying Chip Made of Loquat Pomace

作　　者：方榕辉 

机构地区：[1]福建省闽中有机食品有限公司,福建莆田351100

出　　处：《莆田学院学报》2016年第2期38-41,45,共5页Journal of putian University

摘　　要：以枇杷果渣为主要原料,经调味和真空冷冻干燥制作成枇杷脆片,试验结果表明:0.1%D-异抗坏血酸钠和0.1%焦亚硫酸钠复配作为冷冻保存压榨后枇杷果渣的抗氧化剂;枇杷脆片最佳配方比例:枇杷果渣70%、白糖20%、柠檬酸0.02%、明胶0.05%;冻干前杀菌参数:加热温度85℃,加热时间30min;真空冷冻干燥参数:50 min升温至105℃保持180 min、30min内降温至100℃保持180 min、30 min内降温至95℃保持240 min、30min降温至85℃保持180 min,30min降温至75℃保持120 min。Loquat fruit pomace was used as the main raw material to make vacuum freeze-drying chip. The results showed that ： 0.1 % sodium metabisulphite and 0.1 % sodium D-isoascorbate were compounded as cryopreservation after squeeeing slag of loquat fruit antioxidants： Loquat crisp optimal mixture ratio： 70 % loquat pomace, 20 %sugar, 0.02 % citric acid, 0.05 % gelatin, frozen dry before sterilization parameters： heating temperature was 85℃,heating time was 30 min, Vacuum freeze drying parameters： warming up to 105℃ in 50 min, than keeping 180 min,cooling to 100℃ in 30 min, and keeping 180 min; cooling to 95℃ in 30 min, and keeping 240 min; cooling to 85℃in 30 min, and keeping 180 min cooling to 75℃ in 30 min, and keeping 120 min.

关 键 词：枇杷 果渣 抗氧化 真空冷冻干燥 脆片 

分 类 号：S667.309.2[农业科学—果树学]