黄花菜真空冷冻干燥工艺优化研究.pdf

网络出版时间：2012-11-06 16:52 网络出版地址：/kcms/detail/11.1759.TS1652.011.html 黄花菜真空冷冻干燥工艺优化研究 1、2 1 1 1* 许国宁 、吴素玲 、孙晓明 ，张卫明 （1、南京野生植物综合利用研究院,江苏 南京210042；2 、南京农业大学,江苏 南京210095 ） 摘要：为了提高黄花菜的干制品品质和优化真空冷冻干燥工艺，以还原糖含量、 维生素C 含量和复水比为评价指标，通过Design-expert 软件的Central Composite Design 方法设计黄花菜干制的工艺，建立评价指标与物料装载量和加热板温度影 响因素之间的回归数学模型。结合响应面分析方法对黄花菜真空冷冻干燥工艺进 行优化，确定了真空冷冻干燥黄花菜的最佳工艺条件为：物料装载量为 225g ， 加热板温度为50℃。 关键词：黄花菜；真空冷冻干燥；中心组合设计 中图分类号：TS255.5 文献标识码：B The Optimization of the Parameters of the Daylily Vacuum Freeze-drying Processing 1,2 1 1 1* Xu Guoning ,Zhang Weiming , Wu Suling , Sun Xiaoming (Nanj ing Research Institute for the Comprehensive Utilization of Wild Plants ，Nanjing 210042;Nanjing Agricultural University ，Nanjing 210095) Abstract: Taking the content of Reducing sugar,the content of VC and the rehydration as the evaluating indexes, to improve the quality of dried daylily and optimize the daylily vacuum freeze-drying process,central composite design of the Design-expert was used in the vacuum freeze-drying process of Daylily.regression mathematical model between the index and impact factors was built. Central composite design was used to optimize experiments design and connect with the optimum method of response suraface methodology.The results showed that the optimal parameters of vacuum of freeze-drying process were as follows:materia