真空冷冻干燥柳蒿芽加工技术及品质分析

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摘 要：本文采用真空冷冻干燥法加工复水即食柳蒿芽，通过单因素和响应面试验优化柳蒿芽加工工艺。结果表明，真空冷冻干燥柳蒿芽最佳加工工艺为护色时间18 min，漂烫温度70 ℃，真空冷冻干燥时间44 h。

关键词：柳蒿芽;真空冷冻干燥;加工工艺;品质分析

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

柳蒿芽别名柳蒿菜，广泛分布于我国东北及内蒙地区[1]，具有很高的可食用和药用价值[2]，是民间最常见和喜食用的山野菜之一[3]。（剩余2462字）