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以红枣为试材,采用自然风干、热风干燥、真空低温干燥、真空微波干燥的方法,研究了干制方式对其品质的影响。结果表明:自然风干耗时长,大颗粒细胞多,产品较硬;热风干燥最佳温度为70℃,色泽鲜艳,口感坚硬,实细胞较多,总糖含量较高;真空低温干燥真空度为0.08MPa,最佳烘干温度为50℃,其产品酥脆、具有多孔状网络结构,色泽好,干燥时间较短,总黄酮损失少;真空微波干燥在真空度0.07MPa,温度50℃,微波功率3kW时,产品酥脆性好,粗纤维含量较高,组织内部呈现较好蜂窝状结构,产品局部有焦黑现象,干燥时间最短。
Using jujube as test material, the effects of drying methods on its quality were studied by using natural air-drying, hot air drying, vacuum low-temperature drying and vacuum microwave drying. The results showed that: natural air-drying took a long time, large granular cells, the product is hard; hot air drying optimum temperature of 70 ℃, bright color, hard taste, more real cells, total sugar content; vacuum low temperature drying vacuum 0.08 MPa, the best drying temperature is 50 ℃, the product is crisp, with porous network structure, good color, short drying time and less total flavonoids loss; vacuum microwave drying at vacuum 0.07MPa, temperature 50 ℃, microwave power 3kW , The crispness of the product is good, the content of the crude fiber is higher, the internal structure of the tissue shows a better honeycomb structure, the product has the phenomenon of coke black and the drying time is the shortest.