文献类型：期刊文献

中文题名：调压法冻干银条工艺研究

英文题名：Study on vacuum freeze-drying technology of Stachys Floridana Schuttl.ex Benth by mixed-press

作者：李素云[1];梁中丽[2];董铁有[3]

第一作者：李素云

机构：[1]郑州轻工业学院食品与生物工程学院;[2]新乡学院机电工程学院;[3]河南科技大学食品与生物工程学院

第一机构：郑州轻工业学院食品与生物工程学院,郑州450002

年份：2010

期号：2

起止页码：35-37

中文期刊名：粮食流通技术

外文期刊名：Grain Distribution Technology

语种：中文

中文关键词：银条;真空冷冻;干燥;调压法

外文关键词：Stachys Floridana Schuttl.ex Benth; vacuum freeze; drying; mixed-press

摘要：银条是洛阳地区的特色蔬菜,其肉质嫩脆,营养价值高,但保存期短,易腐败变质。本实验目的就是通过真空冷冻干燥技术来延长其保存时间。工艺参数为:加热板温度为40℃,升华干燥时真空度20Pa、3.5h后开始解吸干燥,解吸干燥开始时真空度150Pa、解吸后期为20Pa,总共冻干6h。
Stachys Floridana Schuttl.ex Benth is a kind of vegetable only growing in Luoyang, which is so delicate and has abundance nutrition. But it is very difficult to storage. The vacuum freeze-drying technology was introduced to delay the storage of Stachys Floridana Schuttl.ex Benth. The best technology of Stachys Floridana Schuttl.ex Benth is the temperature of heating board being 20℃, the pressure of sublimation being 20Pa, after 3.5h beginning desorption drying, it＇s prophase pressure being 150pa, the anapbase being 20Pa through doing orthogonal experiments.