中文摘要：

对真空冷冻干燥草莓粉的制备工艺进行研究。采用正交试验,对护色工艺进行考察,确定较优的护色条件为：L-谷氨酸浓度为30mg/L,pH值为2.0,NaCl为0.2%。以干燥速率、Vc含量和水分含量三者按权重综合评价为指标,对真空干燥工艺采用单因素和正交试验进行了优化,得到最佳工艺为解析温度60℃,真空度65Pa,升华温度55℃,在此条件下,综合评分值为8.88。同时对草莓粉的抗结性进行研究,确定了磷酸三钙添加量为4g/kg,可以使草莓粉具有良好的的拮抗性和流动性。

英文摘要：

Vacuum freeze drying technology of strawberry powder was studied. The color protection process was optimized by orthogonal design. The results showed that the optimal color protection process was L-glutamate content of 30 mg/L, pH 2 and NaCl content of 0.2%. Using the comprehensive evaluation value that got by overall weight evaluation of drying velocity, Vc content and water content as target, the vacuum freeze drying process was studied by single-factor and orthogonal design. The optimal process was the desorption heating temperature of60℃, the working pressure of 65 Pa and the sublimation temperature of 55℃. Under these conditions, the comprehensive evaluation value was 8.88. The anticaking process was also studied and results showed that adding 4 g/kg tricalciumphosphate to the powder could increase the fluidness and decrease the agglomeration.