真空冷冻干燥佛手瓜的工艺研究  

Study on the Vacuum Freeze-drying Technology of Sechium edule Swartz

作　　者：袁利鹏[1] 刘波[1] 黄丽[1] 郑耿杨 YUAN Li-peng;LIU Bo;HUANG Li(Tropical Agriculture and Forestry College,Guangdong AIB Polytechnic,Guangzhou,Guangdong 510507)

机构地区：[1]广东农工商职业技术学院热带农林学院

出　　处：《安徽农业科学》2019年第14期197-200,共4页Journal of Anhui Agricultural Sciences

基　　金：广东省自然科学基金项目(2014A030306026,2015A030313793);广东省教育厅高等学校优秀青年教师培养计划项目(Y920/4026,2014145);广东省教育厅高职食品加工技术专业领军人才项目;广东省科技计划项目(2013B090600059);国家级星火计划项目(2015GA780082)

摘　　要：通过正交试验优化研究了一种佛手瓜真空冷冻干燥方法。佛手瓜真空冷冻干燥的最佳工艺如下:预处理的佛手瓜片置于含0.15%偏重亚硫酸钠、0.2%维生素C和0.3%柠檬酸钠的护色液中浸泡30min;浸泡在含0.75%柠檬酸和10%蔗糖的增味溶液中120min;再浸泡于含0.05%乳酸钙的硬化处理溶液中45min;最后进行真空冷冻干燥处理,其控制条件为升华阶段真空度80~100Pa,加热板温度为40℃;解析阶段真空度为50~60Pa,加热板温度为50℃。该方法解决了佛手瓜在传统加工过程中颜色褐变、风味丧失、营养流失及等问题,干燥后的佛手瓜冻干片口感酥脆,酸甜适口,保存期长。Through orthogonal test optimization,a vacuum freeze-drying method for Sechium edule Swartz was studied. The optimum conditions for vacuum freeze-drying of S.edule were follows:pre-treated slices of S.edule were firstly immersed in a color-protection solution(containing 0.15% sodium metabisulfite,0.2% vitamin C and 0.3% sodium citrate)for 30 minutes;then they were immersed in a flavor-enhancement solution containing 0.75% citric acid and 10% sucrose for 120min;and they were re-soaked in a hardening treatment solution containing 0.05% calcium lactate for 45 min;finally vacuum freeze-drying treatment was conducted.And the conditions were controlled as follows:the vacuum degree in the sublimation stage was 80-100 Pa,the temperature of the heating plate was 40 ℃;the vacuum degree in the analysis stage was 50-60 Pa,and the temperature of the heating plate was 50 ℃.This method obviously solved the problems of color browning,flavor loss,nutrient loss and the like in the traditional processing process of S.edule. The dried slices of S.edule had a crisp taste,a sweet and sour taste and a long shelf life.

关 键 词：佛手瓜 真空冷冻干燥 正交试验 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]