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中文摘要：
冷冻干燥虽然可以最大程度地保持草莓丁的色、香、味，但冻干草莓丁复水后质构萎蔫以及口感的丧失限制了FD草莓丁在液态载体中的应用。研究了冷冻干燥草莓丁复水的涂膜工艺。通过对复原比、色泽两个指标的考察，确定出最佳的膜溶液配比及最佳干燥温度。此外，还测定了冻干草莓丁涂膜后的热风干燥曲线以及不同温度下的复原比。
英文摘要：
Although the color, flovour and taste of freeze drying strawberries pieces are very good, texture collapasing after rehydration limits the application of strawberry pieces in liquid carrier. In this study, the coating technology of decreasing the rehydration of freeze drying strawberry was investigated. By testing rehydration ratio and color, the best formula of coating solution and temperature of drying as follows： whey protein 10%, glycerol 3%, lactose 10%, drying temperature 50℃. In addition, the curve of air drying after coating and rehydration ratio at different temperatures were also careful investrgated.
同期刊论文项目
同项目期刊论文
Effect of Calcium Ion and Microwave Power on Structural and Quality Changes in Drying of Apple Slice
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips
Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, C
Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
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