学术
冷冻干燥海蓬子的品质分析
卢安根[1] 张兴龙[2] 鞠馨[2] 杨永志[3]
[1]广西分析测试研究中心,广西南宁530022 [2]钦州中商海洋生物有限公司,广西钦州535000 [3]钦州市钦南区科学技术局,广西钦州535000
摘 要:
研究采用真空冷冻干燥加工海蓬子以及分析冻干品的营养品质。以新鲜海蓬子作为对照,通过感官品质、复水性、营养成分、卫生指标等方面对海蓬子经冷冻干燥所得干菜品进行了分析。结果表明,真空冷冻干燥海蓬子干品的感官接近新鲜海蓬子;经95℃热水浸泡2 min基本恢复鲜品状态;营养成分得到很好保持;卫生指标符合NY/T1045-2006（绿色食品脱水蔬菜）质量安全要求。真空冷冻干燥很好地解决了海蓬子长期保存、保鲜的技术难题。[著者文摘]
文章出处:
《食品研究与开发》-2008年1期 -120-123页
栏目信息:
分 类 号:
QUALITY ANALYSIS OF THE VACUUM FREEZING DRYING SALICARNIA
LU An-gen,ZHANG Xing-long,JU Xin,YANG Yong-zhi（1.Guangxi Center for Analysis and Test Research,Nanning 530022,Guangxi,China;2.Qinzhou Zhongshang Halobios Ltd.,Qinzhou 535000,Guangxi,China; 3.South Area of Qinzhou Municipal Bureau of Science ＆ Technology,Qinzhou 535000,Guangxi,China）
Abstract:
The research focused on applying the vacuum freezing drying technique for salicarnia drying,and analyzing the quality from the sensory,reabsorbing water,components of nutrition and sanitary indexes by using fresh salicarnia as control test.The results indicated that the sensory of the drying product was the same as the fresh salicarnia,After immersed in the 95 ℃ water for 2 min,the drying product recovered fresh.The nutrition components of the drying product were preserved well.The product quality conformed with the sanitary standard of green food NY/T 1045-2006.The vacuum freezing drying settled well the problem of long-stem storage and preservation of salicarnia.[著者文摘]
Key words:
salicarnia;vacuum freezing drying（VFD）;quality;analysis
基金资助:
广西科技攻关项目部分内容-海蓬子深加工技术研究与开发（桂科攻0537009-4）
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