响应面法优化黑蒜片真空冷冻干燥工艺研究-《中国调味品》

文章信息/Info

Title:: Optimization of Vacuum Freeze-Drying of Black Garlic Slices Using Response Surface MethodologySU Shi1*, LI Zong-zhe1, WANG He1

摘要:: 为加工高品质的黑蒜片，采用响应面分析法优化黑蒜片真空冷冻干燥条件，并同热风干燥黑蒜片的品质进行比较。以复水比为指标,研究了加热温度、真空度、预冻结温度对黑蒜片真空冷冻干燥过程的影响，用Box-Behnken试验设计建立响应面分析模型。结果表明,黑蒜片真空冷冻干燥的预冻结温度为-35℃，加热温度为40℃、真空度为30Pa,在此条件下, 黑蒜片复水比为。其复水比、大蒜素含量、感官评分指标均优于热风干燥产品。表明冷冻干燥是黑蒜片干燥适宜的加工方法。。

Abstract:: In order to process of high quality black garlic slices, the response surface methodology was used to optimize the vacuum freeze-drying of black garlic slices and the quality of dried black garlic slices was compared with that of hot air. Rehydration rate was selected as the index，the effects of heating temperature, vacuum degree, pre-freezing temperature on the autolysis process of black garlic slices wall were detailedly investigated by the central composite rotatable design method. The results showed that the optimal autolysis conditions were determined to be freezing temperature -35℃，heating temperature40℃, vacuum degree 30 Pa, Under these conditions，the rehydration rate of black garlic slices was. The indexes of rehydration rate、allicin content and Sensory scorewere superior to hot air drying products. So vacuum freeze-drying was a suitable method for process of garlic slices