ZHANG Jiangning,YANG Chun,DING Weiying.Effect of Different Drying Methods on the Quality Properties of Jujube[J].Northern Horticulture,2016,40(14):139-143.[doi:10.11937/bfyy.201614035]
不同干燥方式对红枣品质的影响
- Title:
- Effect of Different Drying Methods on the Quality Properties of Jujube
- Keywords:
- jujube; drying method; quality
- 文献标志码:
- A
- 摘要:
- 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0.08 MPa，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0.07 MPa，温度50 ℃，微波功率3 kW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。
- Abstract:
- With the jujube as experimental material,using natural drying，hot-air drying，vacuum-drying，vacuum microwave drying methords to explore the quality characteristics.The results showed that time of natural drying was long，large granular cells，products more hard.The best temperature of hot-air drying was 70 ℃，bright color and taste was hard，large granular cells，total sugar content was higher.The best temperature and vacuum of vacuum-drying processing was 0.08 MPa，50 ℃ and the products showed a large uniform porosity and a better cellular structure.Good color，short drying time，the content of total flavonoid was less loss.The process parameters of vacuum microwave drying was 0.07 MPa,50 ℃,3 kW，good product crisp，the content of crude fiber was the highest，this methord led to loose organizational structure，the product of local black，the cost of drying time was the lowest.
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备注/Memo
第一作者简介：张江宁（1981-），女，山西太原人，硕士，助理研究员，研究方向为食品科学。基金项目：山西省农业科学院农业科技创新研究资助项目（CXKT1510）；山西省晋中市科技攻关资助项目（农N1508）。