摘摘 要要 海红果作为西北地区的一种特色水果， 其营养价值和经济价值正逐渐地被人们所了解认识。但是，关于海红果贮藏的相关技术研究却非常匮乏，加工工艺十分粗糙，主要以冻藏为主，这样造成了海红果加工产品品质差，贮藏期短。真空冷冻干燥技术是生产高品质脱水食品的一项高新加工技术。 将海红果进行真空冷冻干燥不仅可以保持海红果原有的形状、色泽、味道，而且可以保留海红果的营养成分，还能延长海红果的贮藏期，大大提高了海红果的加工和利用价值。 本课题以新鲜海红果为实验材料， 以真空冷冻干燥技术的原理及质热交换理论为基础， 通过单因素试验确定物料装载量、干燥室真空度和搁板温度为影响海红果真空冷冻干燥试验的主要因素，并测定海红果的共晶点和共熔点，利用二次旋转回归试验设计进行真空冷冻干燥工艺参数优化并对海红果真空冷冻干燥前后的品质进行了对比分析。 研究结果表明： 1共晶点、共熔点的测定:利用电阻法测定海红果的共晶点温度为-32，共熔点温度为-28。 2预冻工艺参数的确定:预冻温度-37，预冻时间4h。 3 真空冷冻干燥工艺的确定:通过单因素试验确定了物料装载量、 干燥室真空度、搁板温度的取值范围， 利用二次旋转回归设计试验， 确定真空冷冻干燥的工艺条件为:物料装载量100g、干燥室真空度32Pa、升华温度48.3、干燥时间14.05h。 4真空冷冻干燥海红果品质分析:新鲜海红果与真空冷冻干燥在产品在感官指标、理化指标和质地方面均无显著性差异，从而使优化工艺条件得到了验证。 关键词：海红果；真空冷冻干燥；工艺参数 Study on VacuumFreeze-drying Processing Technique of Malus Prunifolia (Wild) Borkh Abstract Malus prunifolia(wild)Borkh as a special fruit in northwest area in China,the dietary property and pharmacal property have been recognized. But, the relation research about Malus prunifolia (wild)Borkh is too few to lead to rough production、bad quality、short store and majer in freezing storage. Vacuum freeze drying technology is one of the best dehydrated method because of keeping its nature color.aroma.taste.shape and physiological components. The storage period is prolonged that greatly improved Malus prunifolia (wild) Borkh processing and use. The subject use the fresh Malus prunifolia (wild) Borkh as the material and the mechanism of vacuum freeze-drying process and the theory of heat exchange as the basis. Defined material loadage , drying chamber.vacuum degree and heating temperature is the main factor of Malus prunifolia (wild) Borkh vacuum freeze-drying process by single factor experiments. Measuring the eutectic point and eutectic point Based on Electric Resistance Method . Using second rotation regression test software to optimiz process parameters. Comparing the quality of Malus prunifolia (wild) Borkh between fresh and vacuum freeze-drying. The results of the subject show as fllows: 1Measuring the eutectic point and eutectic point:eutectic point of Malus prunifolia (wild) Borkh is-32 and Melting point of Circassian Fruit is-28. 2The pre-freezing process parameters: pre-freezing temperatur -37, pre-freezing time 4h. 3Defining vacuum freeze-drying process: the optimum conditions: material loadage 100g,drying chamber vacuum degree32Pa, and heating temperature 48.3.Drying time 14.05h. 4There is no prominentveriance in organoleptic quality ,Physical and Chemical character,texture which verify the optimum condition. Key words: Malus prunifolia (wild) Borkh ;Vacuum Freeze Drying;Process Parameters Directed by: Prof. ZHAO LiQin Applicant for Master degree:DING Wei （Agricultural Processing and Storage) (Food Science and Engineering College. Inner Mongolia Agricultural University, Hohhot 010018,China)目 录 1 引言 .1 1.1 我国海红果生产研究现状.1 1.1.1 海红果分布 .1 1.1.2 海红果的营养价值 .2 1.1.3 海红果的贮藏加工现状 .4 1.1.4 海红果的研究现状 .5 1.2 真空冷冻干燥的原理及应用 .5 1.2.1 真空冷冻干燥的原理 .5 1.2.2 真空冷冻干燥技术的关键控制点 .6 1.2.3 真空冷冻干燥技术的特点 .9 1.2.4 真空冷冻干燥技术的应用 . 10 1.3 真空冷冻干燥国内外研究进展 . 10 1.3.1 国外真空冷冻干燥技术研究进展 . 10 1.3.2 国内真空冷冻干燥技术研究进展 . 11 1.4 研究内容及意义 . 12 1.4.1 研究内容. 12 1.4.2 研究目的及意义 . 14 1.5 技术路线 . 15 2 材料与方法 . 16 2.1 材料 .