真空冷冻干燥大蒜粉的工艺  

The Technique for Producing Freeze-Drying Garlic Powder

作　　者：杜卫华[1] 孙金才[1] 吴根苗 王亮[2] 张慜[1] 

机构地区：[1]浙江海通食品集团股份有限公司,浙江慈溪315300 [2]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2003年第3期18-20,31,共4页Journal of Wuxi University of Light Industry

基　　金：国家科技部星火项目(编号:2202EA701011)资助课题.

摘　　要：对大蒜的真空冷冻干燥工艺及脱臭方法研究结果表明,以大蒜片的形式冻干脱臭明显优于用蒜泥形式;采用酸浸泡的方法脱臭效果较好.最佳冷冻干燥过程:预冻至-35℃,加热板升到60℃后保持8.5h,再降温到40℃保持4～5h,全过程保持最高真空度.The freezedrying technique for producing high quality garlic powder and the deodorizing methods of garlic were studied in this article. The results showed that,making garlics into pieces and then drying is better than drying garlic paste in term of deodorization, and acid soaking method is the better one for garlic's deodorizing. The best freezedrying technique is as follows:slowly prefreezing to -35 ℃, rising temperature to 60 ℃and kept for 8.5 h, and then reducing the temprature to 40 ℃ and kept for 4～5 h. The lowest vacuum was kept for the whole process. 

关 键 词：大蒜 真空冷冻干燥工艺 脱臭方法 酸浸泡 蒜片 蒜泥 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]