| 不同温度热风预干燥对热风-真空冷冻联合干燥龙眼果干品质的影响 |
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| 引用本文： | 杨婧,邓媛元,张雁,魏振承,刘光,唐小俊,王佳佳,廖娜,张名位.不同温度热风预干燥对热风-真空冷冻联合干燥龙眼果干品质的影响[J].现代食品科技,2019,35(5):175-183. |
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| 作者姓名： | 杨婧 邓媛元 张雁 魏振承 刘光 唐小俊 王佳佳 廖娜 张名位 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070;广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 |
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| 基金项目： | 国家重点研发计划项目（2017YFC1601002）；广州市科技计划项目（201803010079；201803020014；201704020039）；广东省科技计划项目（2017B090907022）；广东省农业科技创新及推广项目（2018LM2154）；农业技术试验示范（农产品加工）项目（161821301064071003） |
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| 摘 要： | 本研究分析了不同温度热风预干燥对热风-真空冷冻联合干燥龙眼果干品质的影响,建立龙眼果干联合干燥工艺。通过测定80℃、100℃、120℃热风预干燥过程中龙眼果肉的水分含量、褐变度、体积密度、总糖、多糖含量及单位能耗确定了不同温度下联合干燥过程中的最佳水分转换点。同时比较了热风干燥,真空冷冻干燥及不同温度条件下热风-真空冷冻联合干燥等干燥方式下龙眼果干的硬度,色泽变化及感官评价的差异。结果表明,新鲜龙眼100℃热风预干燥3 h为最佳的水分转换点,此时龙眼的水分含量为67.63%,褐变度为4.89/g·DW,体积密度为1.10 g/mL,总糖含量为2.11 mg/g·DW,多糖含量为1.94 mg/g·DW,单位能耗为16.74MJ/kg,将热风预干燥龙眼果干真空冷冻干燥50 h,水分含量达到7%,此时热风-真空冷冻联合干燥的产品在硬度、色泽及感官评价上都优于热风干燥的产品,更接近于真空冷冻干燥的产品。热风-真空冷冻联合干燥是一种有利于提高龙眼果干品质、高效节能的干燥方式,为高品质龙眼果干的工业化应用提供理论指导。
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| 关 键 词： | 龙眼 联合干燥 热风 真空冷冻 品质 |
| 收稿时间： | 2018/12/25 0:00:00 |
Effect of Hot Air Pre-drying under Different Temperatures on Longan Quality by the Combined Hot Air-vacuum Freezing Drying |
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| YANG Jing,DENG Yuan-yuan,ZHANG Yan,WEI Zhen-cheng,LIU Guang,TANG Xiao-jun,WANG Jia-ji,LIAO Na and ZHANG Ming-wei.Effect of Hot Air Pre-drying under Different Temperatures on Longan Quality by the Combined Hot Air-vacuum Freezing Drying[J].Modern Food Science & Technology,2019,35(5):175-183. |
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| Authors: | YANG Jing DENG Yuan-yuan ZHANG Yan WEI Zhen-cheng LIU Guang TANG Xiao-jun WANG Jia-ji LIAO Na and ZHANG Ming-wei |
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| Affiliation: | (1.Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China),(2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) and (2.Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs; Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) |
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| Abstract: | |
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| Keywords: | longan combined drying hot air vacuum freezing quality |
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