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当前位置: 首页 > 文章 > 红枣微波-热风联合干燥工艺优化 食品科学 2013,34 (10) 98-102
Position: Home > Articles > 红枣微波-热风联合干燥工艺优化 FOOD SCIENCE 2013,34 (10) 98-102

红枣微波-热风联合干燥工艺优化

作  者：
刘小丹;徐怀德;孙田奎;张淑娟;黄小奇
单  位：
西北农林科技大学食品科学与工程学院;清涧县宏祥有限责任公司
关键词：
红枣;微波;热风;联合干燥;工艺优化
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.
单  位：
College of Food Science and Engineering,Northwest A & F University,Yangling 712100,China%Center of Jujube Engineering Technology in Shaanxi Province,Qingjian 718300,China%Qingjian Hongxiang Co.Ltd.,Qingjian 718300,China
关键词：
Chinese jujube%microwave%hot-air%combined drying%technology optimization
摘  要：
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.

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