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FOOD SCIENCE
2010,31
(22)
521-524
冷冻干燥免泡大豆的开发
作 者：
王丽萍;胥义;钟彦骞;沈超;李保国
单 位：
上海理工大学食品质量与安全研究所
关键词：
免泡大豆;真空冷冻干燥;冻干曲线
摘 要：
采用真空冷冻干燥技术,对充分浸泡的大豆进行冻干,制得复水性较好的免泡豆半成品。以感官评定、CT扫描内部结构图及营养检测为评定依据,着重探讨工艺参数(浸泡时间、预冻温度、一次干燥温度)对冻干速率和冻干成品品质的影响。结果表明,浸泡时间18h、预冻温度-90℃、一次干燥温度-20℃的条件下,成品的品质和外观较优。
译 名：
Development of Soaking-exempt Soybean by Freeze Drying
作 者：
WANG Li-ping,XU Yi*,ZHONG Yan-qian,SHEN Chao,LI Bao-guo (Institute of Food Quality and Safety, University of Shanghai for Science and Technology, Shanghai 200093, China)
关键词：
soaking-exempt soybean;vacuum freeze drying;freeze-drying curve
摘 要：
To prepare soaking-exempt soybean with better rehydration property, vacuum freeze-drying technology was used to dry fully soaked soybean. Sensory evaluation, CT scanning of internal structure and nutrition determination were also utilized to explore the effects of processing parameters including soaking time, pre-freezing temperature and primary drying temperature on freeze-drying rate and freeze-dried product quality. Results indicated that the optimal processing parameters were soaking time of 18 h, pre-freezing temperature of-90 ℃ and primary drying temperature of -20 ℃, which could provide vacuum freezedried soybean products with high quality. This study can offer a theoretical reference for depth development of soaking-exempt soybean.
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