摘要
以云南传统酸腌菜及红豆为主要原料,经真空冷冻干燥技术制成具云南地方特色的速溶方便汤块冻干工艺.以感官评价为评价指标,采用单因素实验和响应面优化法确定了红豆酸菜汤方便汤块的最佳冻干工艺,即:物料厚度3 mm、真空度20 Pa、冷冻干燥时间6 h、预冻温度-40℃.实验结果表明,该工艺所形成的汤块产品性能相对稳定、感官品质和风味优良,具有一定市场应用和推广前景.
The freeze-drying technology of instant soup block with Yunnan local characteristics was made by vacuum freeze-drying technology with Yunnan traditional pickled vegetables and red beans as main materials. Taking sensory evaluation as evaluation index, single factor experiment and response surface optimization method were used to determine the optimal freeze-drying process of instant soup block of red bean pickle soup, namely, material thickness of 3 mm, vacuum degree of 20 Pa, freeze-drying time of 6 h, pre-freezing temperature of-46 ℃. The experimental results show that the product has relatively stable performance, good sensory quality and good flavor, and has a certain market application and promotion prospect.
作者
周继伟
潘俊
吴昕怡
王瀚墨
朱志妍
ZHOU Ji-wei;PAN Jun;WU Xin-yi;WANG Han-mo;ZHU Zhi-yan(Institue of Agro-Products Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China)
出处
《云南民族大学学报（自然科学版）》
CAS
2022年第5期547-554,共8页
Journal of Yunnan Minzu University:Natural Sciences Edition
基金
蔬菜精深加工关键技术研究(2019ZG001-4-2)
发酵蔬菜加工关键共性技术研究与产业化(202002AE320006)。
关键词
真空冷冻干燥
即食汤
加工工艺
感官评价
freeze-drying technology
instant soup
processing method
sensory evaluation
