真空机制对蜜枣加工过程的影响-食品科学.PDF

※工艺技术 食品科学 2008, Vol. 29, No. 03 195 张 璐，许牡丹 (陕西科技大学生命科学与工程学院，陕西 西安 710021) ：真空临界低温干燥工艺加工的干枣保持鲜枣原有色泽，营养成分保存良好，形体丰满，复水率高，组 织多孔而均匀。用其浸糖可使操作时间大幅度缩短。蜜枣加工的干制、浸糖、烘干过程均引入真空机制，采用 与之相适应的操作工艺和工作参数，总加工时间仅需12h，产品质量和食用安全性明显提升。蜜枣含糖量可超过 78%，极易损失的VC 成分其保存率可高达40% 以上。 ：真空机制；蜜枣加工；真空临界低温干燥 Effects of Vacuum Mechanism on Processing of Candied Jujube ZHANG Lu，XU Mu-dan (College of life Science and Engineering, Shaanxi University of Science and Technology, Xian 710021, China) Abstract ：The dehydration jujube processed by vacuum critical cryodrying keeps orginal colour, nutritional ingredient and plump body of fresh jujube, high reconstitution rate of water and porous and uniform texture. With this dehydration jujube infusing sugar the processing time can be reduced remarkablely. When all processings of drying, infusing sugar and dehydrating adopt vacuum mechanism and proper technology, total processing time is only 12 h. Quality and eaten safety candied jujube can be very easy to loss in processing risen significantly, and sugar content is higher than 78% and the retain rate of vitamin C ,which is exceeds 40%. Key words：vacuum mechanism；processing of candied jujube；vacuum critical cryodrying 中图分类号：TS255.36 文献标识码：A 文章编号：1002-6630(2008)03-0195-05 蜜枣的传统加工方法在常压下操作，由于鲜枣组织 冻干燥和临界低温干燥双重功能；按前者工作时，真空 致密糖分难于渗入和渗透，仅煮糖、浸糖时间就需约 度为53～106Pa(单位按绝对压力表注。标准大气压为 42～50h[1-2]，还因氧化和较高温度的不良作用，产品营 101325Pa。以下真空度单位标注均相同)，干燥室内环 养成分保存情况较差[1-3]。为缩短加工时间和提高产品质 境温度可在－ 10～30℃范围内调控；按后者工作时，真 量，本研究引入真空机制并探求与之相适应的加工工