一种利用真空冷冻干燥技术制作冻干银耳梨子羹的实验方法  

An Experimental Method for making Freeze-dried Tremella Pear Soup by Vacuum Freeze-drying Technology

作　　者：王慧丽 严佩峰 张晶晶 王苏珊 王晓 王何寅 WANG Hui-li;YAN Pei-feng;ZHANG Jing-jing;WANG Su-shan;WANG Xiao;WANG He-yin(College of Life Science, Anqing Normal University, Anqing 246133, China;College of Food Science, Xinyang Agriculture and Forestry University, Xinyang 464000, China)

机构地区：[1]安庆师范大学生命科学学院,安徽安庆246133 [2]信阳农林学院食品学院,河南信阳464000

出　　处：《信阳农林学院学报》2020年第4期130-133,共4页Journal of Xinyang Agriculture and Forestry University

基　　金：安庆师范大学教学研究重点项目资助(2018aqnujyxm017).

摘　　要：真空冷冻干燥是近年来发展起来的有效保存新鲜食品的先进干燥技术。本实验设计了一种利用真空冷冻干燥技术制作冻干银耳梨子羹的实验方法,并遴选出适合冻干银耳梨子羹的护色冻干保护剂1%柠檬酸和5%海藻糖。本实验技术具有使用推广价值。Vacuum freeze drying is an advanced drying technology developed in recent years which can preserve fresh food effectively.In this experiment,a vacuum freeze-drying technique was used to produce a freeze-dried tremella pear soup,and the protective agents 1%citric acid and 5%trehalose which were suitable for freeze-dried tremella pear soup were selected.The experimental technique has a strong application value.

关 键 词：真空冻干 银耳梨子羹 保护剂 实验方法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]