真空冷冻干燥柳蒿芽加工技术及品质分析  

Processing Technology and Quality Analysis of Vacuum Freeze-Dried Artichoke Buds

作　　者：刘媛媛 张亚林 姚丹丹 魏登 吕闻明 LIU Yuanyuan;ZHANG Yalin;YAO Dandan;WEI Deng;LV Wenming(College of Food Engineering,Jilin Institute of Agricultural Science and Technology,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《食品安全导刊》2022年第22期126-128,共3页China Food Safety Magazine

基　　金：吉林农业科技学院国家级大学生科技创新项目“真空冷冻干燥柳蒿芽加工技术及品质分析”(s202111439092)。

摘　　要：本文采用真空冷冻干燥法加工复水即食柳蒿芽,通过单因素和响应面试验优化柳蒿芽加工工艺。结果表明,真空冷冻干燥柳蒿芽最佳加工工艺为护色时间18 min,漂烫温度70℃,真空冷冻干燥时间44 h。In this paper,the vacuum freeze-drying method was used to process the ready-to-eat artichoke sprouts,and the processing technology of artichoke artemisia sprouts was optimized through single factor and response surface tests.The results showed that the optimal processing technology of vacuum freeze-dried artichoke buds was 18 min for color preservation,70℃for blanching temperature,and 44 h for vacuum freeze-drying.

关 键 词：柳蒿芽 真空冷冻干燥 加工工艺 品质分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]