真空冷冻干燥蕨菜工艺的研究

以新鲜山野菜蕨菜为代表原料，采用真空冷冻干燥工艺对其进行保鲜．采用对比实验和正交试验的方法确定了在冻干蕨菜的护色工艺参数、冻干物料的厚度、预冻结温度等主要参数，并对比了恒压法和循环压力法冻干蕨菜的工艺路线，通过冻干曲线扣相关数据分析确定最佳的冻干工艺路线，保证了冻干产品的质量，提高冻干设备的利用率，降低了山野菜的冻干成本．

Study on the vacuum freeze-dry technics of aquilinum

Fresh aquilinum was used as the representative raw material in the investigation. Vacuum freeze-dry technics was used to keep it fresh. Comparative experiments and orthogonal experiments were adopted to determine some main parameters, such as protecting cologration of aqukilinum vacuum freeze-dry, thickness of freeze-dried product, pre-frozen temperature. Two processes which constant pressure and cyclic pressure were compared. The best vacuum freeze-dry process is determined by freeze-drying curve and related data. The quality of the product is guaranteed. The efficiency of the freeze-drying was improved. It could reduce the cost of aquilinum. A basic theory of vacuum freeze-dry on aquilinum in industry process is set.