摘要
目的:为提高红枣干制品品质。方法:采用分段热风、微波间歇、微波-热风联合干燥3种方式干燥红枣,并对产品品质进行比较;根据Box-Behnken试验设计原理,采用响应面分析法优化红枣微波-热风联合干燥工艺。结果:利用微波-热风联合干燥方式对红枣进行干燥,总VC含量比分段热风、微波间歇干燥产品增加了99.53%、30.99%;褐变系数A420明显低于分段热风、微波间歇干燥产品,3种干燥方式的总黄酮含量接近。微波-热风联合干燥红枣的最佳工艺条件为投料量305g、119W微波干燥12min、间歇4min、间歇次数7次、然后55℃热风干燥9h、50℃热风干燥12h,红枣总VC含量达36.22mg/100g,总黄酮含量为35.53mg/100g、A420为0.3079,干燥时间为分段热风干燥时间的80%。结论:微波-热风联合干燥是适合红枣的有推广应用价值的干燥技术。
Comparative drying of Chinese jujubes by three different methods,stagewise hot-air drying,intermittent microwave heating and microwave-hot air treatment was studied to reveal the effect of the dyring methods on the quality of dried products.Meanwhile,we optimized the microwave-hot air drying process by response surface analysis.The results of comparative studies indicated that total VC content was increased by 99.53% and 30.99%,and the browning index A420 was much decreased,but total flavonoid content had no obvious difference through the use of microwave-hot air drying intead of stagewise hot-air drying and intermittent microwave heating.The optimum microwave-hot air drying conditions were 305 g of material loading,microwave drying at 119 W for 12 min with 7 intermittent intervals for 4 min each followed by hot air drying at 55 ℃ for 9 h and at 50 ℃ for 12 h.The total VC content,total flavonoid content and A420of dried products obtained under these conditions were 36.22 mg/100 g,35.53 mg/100 g and 0.3079,respectively.From the present study,we conclude that microwave-hot air drying deserves to be popularized for drying jujubes.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期98-102,共5页
Food Science
基金
陕西省榆林市科技攻关项目
关键词
红枣
微波
热风
联合干燥
工艺优化
Chinese jujube
microwave
hot-air
combined drying
technology optimization
