真空冷冻干燥笋干加工工艺优化研究  

Processing Optimization on Vacuum Freeze Drying of Bamboo Shoots

作　　者：刘翔[1,2] 叶麟[2,3] 申光辉[2] 黎杉珊 陈安均[2] 张志清[2] LIU Xiang;YE Lin;SHEN Guang-hui;LI Shan-shan;CHEN An-jun;ZHANG Zhi-qing(Ya＇ an Polytechnic College, Ya＇ an Siehuan 62500, China;College of Food Seieuce ,Siehuan Agricultural University,Ya＇an Siehuan 625014,China;Luzhou Product Quality Supervision and Inspection lnstitute,Luzhou Siehuan 646000,China)

机构地区：[1]雅安职业技术学院,四川雅安625000 [2]四川农业大学食品学院,四川雅安625014 [3]泸州市产品质量监督检验所,四川泸州646000

出　　处：《食品与发酵科技》2017年第6期53-57,113,共6页Food and Fermentation Science & Technology

摘　　要：本研究以新鲜竹笋为原料,以复水速率(min^(-1))为指标,在单因素实验的基础上,采用正交试验设计,考察柠檬酸浓度、漂烫时间、预冻时间、干燥时间对冻干笋品质的影响;并与热风干燥笋干进行品质对比。结果表明:通过正交试验优化所得的最佳加工工艺条件为:柠檬酸浓度0.1%,漂烫时间为6min,预冻时间为4h,干燥时间为20h,在此最佳工艺条件下测得其复水速率为0.393min^(-1);其水分含量和可溶性糖含量低于热风干燥笋干,色泽、组织状态、复水比、复水速率和蛋白质含量均明显高于热风干燥笋干,说明优化出的最佳加工工艺条件具有可行性。In this study, the fresh bamboo shoots as raw material, the rehydration rate（min-1） as an indicator, on the basis of single factor tests, the method of orthogonal experimental design was used to study the effects of citric acid concentration, blanching time, pre-freezing time and drying time on the quality of freeze-dried bamboo shoots; and compared with hot air drying bamboo shoots about quality. The results showed that the optimal processing conditions by orthogonal test were as follows： citric acid concentration 0.1%, blanching time 6min, prefreezing time 4h and drying time 20h, the rehydration rate measured under these conditions was 0.393min-1; the moisture content and soluble sugar content of freeze-dried bamboo shoots were less than the hot air dried bamboo shoots, its color, organizational status, rehydration ratio, rehydration rate and protein levels were significantly better than the hot air dried bamboo shoots. The best description of the optimization of the processing conditions was feasible.

关 键 词：真空冷冻干燥 笋干 工艺优化 

分 类 号：TS205.7[轻工技术与工程—食品科学]