摘要
为保持铁皮石斛的营养成分及生理活性,根据铁皮石斛自身的生理特性,采用真空冷冻干燥方式加工铁皮石斛松,探究真空冷冻干燥生产工艺对铁皮石斛松加工效果的影响,分别选择5种不同预冻时间、真空干燥时间和原料形状作为影响因素对铁皮石斛进行真空冷冻干燥单因素试验,并对铁皮石斛干燥产品进行水分测定;根据单因素得出的结果,进行三因素三水平的正交试验,从正交试验结果得出最佳方案为:铁皮石斛松真空冷冻干燥前预冻时间2 h、真空冷冻干燥时间24 h、原料形状采用中纤维状,此时对铁皮石斛松干燥加工的效果最佳。优化的方案证明在铁皮石斛真空冷冻干燥过程中,通过改变原料形状及真空冷冻干燥工艺条件可大幅降低能源消耗,降低生产成本。研究结果为铁皮石斛松的工业化生产提供理论依据。
In order to maintain the nutrient composition and physiological activity of Dendrobium candidum to a large extent,the vacuum freeze-drying method used to process Dendrobium candidum based on its physiological characteristics,the effect of vacuum freeze-drying production process on the production of Dendrobium candidum floss was explored.Five different pre-freezing time,vacuum drying time and raw material shapes were selected as the influencing factors to carry out vacuum freeze-drying single factor test on Dendrobium candidum,and the moisture of Dendrobium candidum dry product was measured.Based on single factor test results,the orthogonal test of three factors and three levels was carried out.The best scheme was obtained from the orthogonal test results,which was the pre-freezing time before the vacuum freeze-drying of Dendrobium candidum of 2 h,the vacuum drying time of 24 h,and the shape of the raw material of medium fibrous,and which had the best effect on the drying process of Dendrobium candidum floss.The optimized scheme proved that in the vacuum freeze-drying process of Dendrobium candidum,the energy consumption could be greatly reduced,and the production cost could be lowered by changing the shape of the raw material and the vacuum freeze-drying process condition.The research results provided a theoretical basis for the industrial production of Dendrobium candidum floss.
作者
袁秋萍
何国庆
余威府
李梦园
姚玉成
徐宏
YUAN Qiuping;HE Guoqing;YU Weifu;LI Mengyuan;YAO Yucheng;XU Hong(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023;Zhejiang Redrock Group Tiantaishan Spicebush Root Company Limited,Tiantai 317200)
出处
《食品工业》
CAS
北大核心
2020年第1期79-82,共4页
The Food Industry
基金
科技部国家级星火计划项目(2014GA700161)
浙江省基础公益研究计划项目(LGN18C200022)
浙江省农产品化学与生物加工技术重点实验室/浙江省农业生物资源生化制造协同创新中心开放基金重点项目(2016KF0105)
浙江科技学院·浙江红石梁集团合作科研项目(20180123).
关键词
真空冷冻干燥
铁皮石斛
纤维状
水分
能源消耗
vacuum freeze drying
Dendrobium candidum
fibrous
moisture
energy consumption
