FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 491-493.doi: 10.7506/spkx1002-6630-201024108

• Technology Application • Previous Articles     Next Articles

Preparation Processing for Freeze-dried Chips of Codonopsis lanceolata

YIN Chun-mei1，WANG Li-fang2，GAO Yuan2   

  1. 1. College of Traditional Chinese Medicine, Jilin Agricultural University, Changchun 130118, China；
    2. College of Food Science and Technonlogy, Jilin Agricultural University, Changchun 130118, China
  • Received:2010-09-13 Online:2010-12-25 Published:2010-12-29
  • Contact: YIN Chun-mei1 E-mail:chunmeiy2003@yahoo.com.cn

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Abstract:

Objective: To produce freeze-dried chips using Codonopsis lanceolata as raw material. Methods: The preparation processing of freeze-dried chips of Codonopsis lanceolata includes pretreatment with cleaning, cutting, thermal peeling and filling, pre-freeze and final sublimation-drying. Results: The optimal thermal peeling parameters were treatment temperature of 100 ℃ and treatment time of 20 min; the optimal drying parameters were material amount of 9.4 kg/m2, heating temperature of 80-65- 45 ℃ and vacuum pressure of 25-100 Pa. Conclusion: The prepared Codonopsis lanceolata chips under these optimal processing conditions have crisp taste, strong aroma and abundant nutrition.

Key words: freeze-drying, Codonopsis lanceolata, chips, processing technique

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