文档介绍：低温真空干燥对胡萝卜品质的影响
申江,李帅,齐含飞
(天津商业大学,天津市制冷技术重点实验室,天津 300134)

摘要:以胡萝卜为对象,通过实验的手段,开展了非冻结状态干燥的新型低温真空干燥工艺的研究。并且
采用低温真空干燥与真空冷冻干燥及热风干燥对比的方法,研究了低温真空干燥对胡萝卜的营养成分(如
还原糖、维生素 C 等)及复水特性影响。实验表明:经过热风干燥和真空冷冻干燥胡萝卜的维生素 C 损失
率分别约是低温真空干燥胡萝卜维生素 C 损失率的倍和倍。低温真空干燥可以较好的保持胡萝卜
的组织结构完整性,并且减少营养物质的流失。
关键词:低温真空干燥;工艺;营养成分
中图分类号:TS 文献标识码:A 文章编号:

Influence of Low Temperature Vacuum Drying on the Quality of Carrots
SHEN Jiang, LI Shuai, QI Han-Fei
(TianJin Key Lab of Refrigeration Technology, Tianjin University merce, Tianjin 300134)

Abstract: Carrots are selected as the research subject, and the investigation of a new type of low temperature
vacuum drying device in the non-frozen state of the product under drying processing is carried out through
experiments. Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were used
compared to study the low temperature vacuum drying of carrot nutrients (such as reducing sugar, Vitamin C, etc.)
and rehydration characteristics of impact. The results show that: paring the Vitamin C content of three kinds
of drying treatment, hot air drying and vacuum freeze-drying of carrot Vitamin C loss rate is about times and
times of the carrot of low-temperature vacuum drying.
Key words: low temperature vacuum drying; processing; nutrients

食品在干燥过程中,会发生一系列的化学变化、物理变化,如表面硬化、营养价值的下降、色泽