真空冷凍干燥柳蒿芽加工技術(shù)及品質(zhì)分析

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摘 要：本文采用真空冷凍干燥法加工復(fù)水即食柳蒿芽，通過(guò)單因素和響應(yīng)面試驗(yàn)優(yōu)化柳蒿芽加工工藝。結(jié)果表明，真空冷凍干燥柳蒿芽最佳加工工藝為護(hù)色時(shí)間18 min，漂燙溫度70 ℃，真空冷凍干燥時(shí)間44 h。

關(guān)鍵詞：柳蒿芽;真空冷凍干燥;加工工藝;品質(zhì)分析

Processing Technology and Quality Analysis of Vacuum Freeze-Dried Artichoke Buds

LIU Yuanyuan， ZHANG Yalin， YAO Dandan， WEI Deng， LV Wenming*

（College of Food Engineering， Jilin Institute of Agricultural Science and Technology， Jilin 132101， China）

Abstract： In this paper， the vacuum freeze-drying method was used to process the ready-to-eat artichoke sprouts， and the processing technology of artichoke artemisia sprouts was optimized through single factor and response surface tests. The results showed that the optimal processing technology of vacuum freeze-dried artichoke buds was 18 min for color preservation， 70 ℃ for blanching temperature， and 44 h for vacuum freeze-drying.

Keywords： artemisia annua sprouts; vacuum freeze-drying; processing technology; quality analysis

柳蒿芽別名柳蒿菜，廣泛分布于我國(guó)東北及內(nèi)蒙地區(qū)[1]，具有很高的可食用和藥用價(jià)值[2]，是民間最常見(jiàn)和喜食用的山野菜之一[3]。（剩余2462字）