Effects of Antifreeze Proteins on Quality of Freezedried Asparagus officinalis

Effects of different concentrations of antifreeze proteins on freeze-dried samples of Asparagus officinalis were studied，including freeze-drying time，rehydration ratio，rehydration rate，contents of chlorophyll，total sugar，Vc，color and hardness.Experimental results showed that antifreeze proteins pretreatment method could further enhance quality of freeze-dried Asparagus officinalis，shorten freeze-drying time，improve recovery ratio and water recovery rate，reduce destruction of chlorophyll，total sugar and Vc content in freeze drying process，and could improve shade of freeze-dried Asparagus officinalis，hardness and microstructure，but it could not effectively reduce amount of microbes freeze-dried Asparagus officinalis.