CAO Yi,ZHU Xiu-chun,WANG Dian-pei.Effect of Citric Acid on Form and Color of Camellia japonica with Vacuum Freeze Drying Technology[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(03):108-110.[doi:10.11942/j.issn1002-2767.2015.03.0108]
真空冷冻干燥工艺中柠檬酸对山茶花的护形护色作用
- Title:
- Effect of Citric Acid on Form and Color of Camellia japonica with Vacuum Freeze Drying Technology
- 文章编号:
- 1002-2767（2015）03-0108-03
- Keywords:
- vacuum freeze drying; dried flower; Camellia japonica
- 分类号:
- TS264.4
- 文献标志码:
- A
- 摘要:
- 为制作质量优良的山茶干花，采用真空冷冻干燥工艺研究了不同浓度柠檬酸对山茶花干花的护形护色效果。结果表明：当山茶花真空冷冻干燥工艺参数为－80℃冰箱预冷冻30 min，真空冷冻干燥机中－60℃冷冻30 min，－40℃真空干燥20 h，－35℃恒温干燥2 h，得到的山茶干花形状变化小，平均含水率为11.69%。15%柠檬酸溶液浸泡处理15 min，山茶干花颜色鲜艳，形状变化小。
- Abstract:
- In order to make good quality dried flower of Camellia japonica，effect of different concentrations of citric acid on form and color of Camellia japonica were studied .The results showed that the vacuum freeze drying process of camellia was freezing in－80℃ for 30 minutes,freezing in －60℃for 30 minutes,then vacuum drying for 20 h in －40℃,and finally constant temperature in －35℃drying for 2 h.Under this condition,the dried flowers changed little in shape and color and its average water content was 11.69%.The dry flower had the best color and shape through soaking with 15% citric acid.
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备注/Memo
基金项目：生物质资源转化利用湖北省协同创新中心科技创新资助项目（2013）
第一作者简介：曹忆（1970-），男，江西省九江市人，学士，副教授，从事观赏园艺研究。E-mail：1872840002@qq.com。
通讯作者：汪殿蓓（1968-），女，博士，教授，从事植物资源利用及观赏园艺研究。