燕窝真空冷冻干燥工艺参数研究  

Study on Technological Parameters of Edible Bird’s Nest Vacuum Freeze-Drying

作　　者：谢加凤 XIE Jiafeng(Yan Palace Seelong Food Co.,Ltd.,Bird's Nest Research Institute of Yan Palace,Xiamen 361100)

机构地区：[1]厦门市燕之屋丝浓食品有限公司,燕之屋燕窝研究院,厦门361100

出　　处：《食品工业》2022年第11期1-5,共5页The Food Industry

基　　金：海关总署项目(2021HK198)。

摘　　要：揭示不同因素真空冷冻干燥工艺对燕窝品质的影响规律,为筛选适宜燕窝的冻干工艺提供理论依据。通过单因素试验考察燕窝泡发时间、蒸煮时间、预冻温度、真空压力、隔板初始温度和升温速率因素对燕窝干燥速率、复水比的影响。结果表明,在燕窝泡发时间20 h、蒸煮时间10 min、预冻温度-40℃、真空压力1.5 mbar、隔板初始温度0℃和升温速率2.5 h/10℃的条件下燕窝干燥速率和复水比较佳。The effect of different factors on the quality of bird’s nest by vacuum freeze-drying process was revealed, and a theoretical basis for screening suitable freeze-drying process for edible bird’s nest was provided. The single factor experiment was conducted to investigate the effects of edible bird’s nest drying rate and rehydration ratio on the factors of edible bird’s nest foaming time, cooking time, pre-freezing temperature, vacuum pressure, initial temperature of separator and heating rate.The results showed that bird’s nest drying rate and rehydration of edible bird’s nest were better at the soaking time of 20 h, the cooking time of 10 min, the pre-freezing temperature of -40 ℃, the vacuum pressure of 1. better.

关 键 词：燕窝 真空冷冻干燥 干燥速率 复水比 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]