摘要
冷冻干燥虽然可以最大程度地保持草莓丁的色、香、味,但冻干草莓丁复水后质构萎蔫以及口感的丧失限制了FD草莓丁在液态载体中的应用。研究了冷冻干燥草莓丁复水的涂膜工艺。通过对复原比、色泽两个指标的考察,确定出最佳的膜溶液配比及最佳干燥温度。此外,还测定了冻干草莓丁涂膜后的热风干燥曲线以及不同温度下的复原比。
Although the color, flovour and taste of freeze drying strawberries pieces are very good, texture collapasing after rehydration limits the application of strawberry pieces in liquid carrier. In this study, the coating technology of decreasing the rehydration of freeze drying strawberry was investigated. By testing rehydration ratio and color, the best formula of coating solution and temperature of drying as follows： whey protein 10%, glycerol 3%, lactose 10%, drying temperature 50℃. In addition, the curve of air drying after coating and rehydration ratio at different temperatures were also careful investrgated.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第1期18-22,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
国家863计划项目(2007AA100406-01)
关键词
冷冻干燥
涂膜
热风干燥
复原比
freeze drying, coating, air drying, rehydration ratio
