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摘要：论文研究了在不添加任何添加剂的条件下，完善目前的真空冷冻干燥胡萝卜脆片技术，解决现有技术造成的色差大等品质问题，保证产品的天然性。实验结果表明：胡萝卜片在沸水中预漂烫3min，其中的POD酶完全失活；随着切片厚度的增加，脆片的色差降低，8mm厚度的胡萝卜片在真空冻干之后色差最小；预干燥方法确定为微波干燥，对胡萝卜片的色差及外观影响较小；预冻时间和堆叠片数对胡萝卜片色差无显著影响。本实验中采取具有显著性差异的三个单因素进行正交试验，在240W微波功率下干燥至含水率80%，切片厚度8mm的条件下，冻干后的胡萝卜片与新鲜胡萝卜片颜色差异最小。37086
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毕业论文关键词： 胡萝卜；脆片；真空冷冻干燥；护色
Protecting the color of carrots chips by vacuum freezing
Abstract:Paper studied under the condition of not add any additives, to perfect the current vacuum freeze drying of carrot chip technology, solve the problem of existing technology such as color difference caused by large quality, ensure product TianRanXing.The results showed that carrot slices in boiling water for blanching 3 min, the POD enzyme inactivation completely; With the increase of slice thickness, chip off color, 8 mm thickness of carrot slices off color minimum after the vacuum freeze-drying;Preliminary drying method for microwave drying of carrot slices off color and appearance of a smaller effect; Stack precool time and number had no significant effect on the carrot slices off color. Which has significant difference in this experiment three single factor orthogonal experiment was carried out, under a 240 w power of microwave drying to the moisture content of 80%, under the condition of slice thickness 8 mm, after freeze-drying carrot and fresh carrots and color difference is minimal
Key Words：Carrots；chips；vacuum freezing;；protective coloration
目 录
1引言 1
1.1 果蔬脆片简介 1
1.2 果蔬脆片的干燥技术研究现状 1
1.2.1果蔬脆片的干燥方法 1
1.2.2 真空冷冻干燥胡萝卜技术 2
1.3 果蔬脆片的护色技术 4
1.3.1 食盐水护色 4
1.3.2 熏硫和亚硫酸盐溶液护色 4
1.3.3 酸溶液护色 4
1.4 本课题的研究目的和意义 5
2材料与方法 5
2.1 实验材料与设备 5
2.1.1 实验材料 5
2.1.2 仪器设备 5
2.2 实验方法 5
2.2.1 过氧化物酶（POD）的测定 5
2.2.2 颜色的测定 5
2.2.3 复水的测定 5
2.2.4感官评定 6
2.2.5 干燥胡萝卜加工工艺流程 6
3实验结果与讨论 6
3.1预漂烫条件的确定 6
3.2切片厚度的确定 7
3.3预干燥条件的确定 8
3.3.1热风干燥的含水率的确定 8
3.3.2微波干燥的功率和含水率的确定 9
3.4堆叠高度以及预冻时间的确定 11
3.5堆叠高度的确定 11
3.6正交试验 12
3.6.1色差的统计分析 12
3.6.2复水率的统计分析 13
3.6.3感官评价的统计分析 13
3.6.4干燥工艺的多目标优化 14