摘要
为加工高品质的黑蒜片,采用响应面分析法优化黑蒜片真空冷冻干燥条件,并同热风干燥黑蒜片的品质进行比较。以复水比为指标,研究了加热温度、真空度、预冻结温度对黑蒜片真空冷冻干燥过程的影响,用Box-Behnken试验设计建立响应面分析模型。结果表明:黑蒜片真空冷冻干燥的优化工艺为预冻结温度-35℃,加热温度40℃,真空度30 Pa,在此条件下,黑蒜片复水比为5.35。其复水比、大蒜素含量、感官评分指标均优于热风干燥产品。表明冷冻干燥是黑蒜片干燥适宜的加工方法。
In order to process high-quality black garlic slices,the vacuum freeze-drying conditions of black garlic slices are optimized by response surface analysis method,and the quality of black garlic slices is compared with that of hot-air drying.The effects of heating temperature,vacuum degree and pre-freezing temperature on the vacuum freeze-drying process of black garlic slices are studied with the rehydration ratio as the index.The response surface analysis model is established by Box-Behnken experimental design.The results show that the optimum process of vacuum freeze-drying of black garlic slices is pre-freezing temperature of-35℃,heating temperature of 40℃and vacuum degree of 30 Pa.Under these conditions,the rehydration ratio of black garlic slices is 5.35.Its rehydration ratio,allicin content and sensory score index are better than those of hot-air drying products.The results show that freeze-drying is a suitable drying method for black garlic slices.
作者
宿时
李宗泽
王贺
SU Shi;LI Zong-ze;WANG He(School of Food,Henan Vocational College of Agriculture,Zhengzhou 451450,China)
出处
《中国调味品》
CAS
北大核心
2019年第10期55-58,共4页
China Condiment
基金
2017年度河南省高等学校重点科研资助项目(18B550007)
关键词
黑蒜片
真空冷冻干燥
响应面
工艺优化
black garlic slices
vacuum freeze-drying
response surface
technology optimization
