方便米饭的真空冷冻干燥工艺-食品科学.PDF

※工艺技术 食品科学 2010, Vol. 31, No. 24 147 周国燕，王爱民，胡琦玮，曹斌宏，桑迎迎 (上海理工大学低温医学与食品冷冻研究所，上海 200093) ：采用真空冷冻干燥方法确定冻干米饭的最佳工艺参数，并分析比较快速冻结和慢速冻结两种方法对冻干 米饭的影响。结果表明：在冻结温度－ 50 ℃、时间 1.5h；一次干燥温度－20 ℃、时间 8h ，二次干燥温度50 ℃、 时间5.5h ；真空度维持在 10Pa 左右的条件下工艺最佳，并绘制了冻干曲线。而且从综合品质和营养角度上分析， 快速冻结的产品具有更高的品质，附加值高。 方便米饭；真空冷冻干燥；冻干曲线；冻结速率 Vacuum Freeze-drying Processing of Instant Rice ZHOU Guo-yan ，WANG Ai-min ，HU Qi-wei ，CAO Bin-hong ，SANG Ying-ying (Institute of Cryo-medicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China) Abstract ：In this study, the processing parameters of vacuum freeze-drying for instant rice were explored. The slow frozen and the rapid frozen rates were analyzed and compared. Results indicated that the optimal processing parameters for vacuum freeze-drying of instant rice were primary stage freezing temperature of －50 ℃, freezing time of 1.5 h; drying temperature of －20 ℃, frozen time of 8 h; second stage drying temperature of 50 ℃, frozen time of 5.5 h; final stage frozen temperature of －50 ℃, frozen time of 1.5 h; the vacuum pressure of 10 Pa. Results indicated that rapid frozen could provide higher product quality based on the analysis of comprehensive quality and nutritional components. Key words ：instant rice ；vacuum freeze-drying ；freeze-drying curve ；frozen rate 中图分类号：TS213.3 文献标识码：A 文章编号：1002-6630(2010)24-0147-04 随着生活节奏的加快和生活水平的提高，人们对方 术，基本都是采取冷冻 - 加热干燥工艺，并将一次干燥 便食品的需求越来越多。经过热水浸泡或短时间蒸煮后 与二次干燥合并在一起。对于方便米饭的共晶共熔温 便可食用的方便米饭成为方便面之外的另一种方便主 度、预冻温度、一次干燥温度与时间、二次干燥温度 食。它是一种全新的、营养的、健康的、更符合国 与时间等多个冻干参数，都还未曾进行系统的研究。 人饮食习惯的方便食品，避免了方便面高温油炸的缺 本研究通过实验确定真空冷冻干燥