不同干燥方式对莲子品质的影响

研究了莲子的热风干燥、真空微波干燥、真空冷冻干燥、热风-真空微波干燥和热风-气流膨化干燥5 种不同干燥方式及其对莲子干燥产品物理性质、主要营养成分和微观结构的影响。结果表明：总色差值大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风干燥＞真空微波干燥＞热风-真空微波干燥；硬度大小顺序为热风干燥＞真空微波干燥＞热风-真空微波干燥＞热风-气流膨化干燥＞真空冷冻干燥，而脆度大小顺序为真空冷冻干燥＜真空微波干燥＜热风干燥＜热风-真空微波干燥＜热风-气流膨化干燥；比容大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥；复水性大小顺序为真空冷冻干燥＞热风-气流膨化干燥＞热风-真空微波干燥＞真空微波干燥＞热风干燥；5 种产品中的蛋白质和粗纤维含量相差不大；真空冷冻干燥、热风-真空微波干燥与热风-气流膨化干燥产品的微观结构均观察到明显的蜂窝状结构，热风干燥产品仍为致密结构，真空微波干燥产品中仅出现少量空隙。综合看来，热风-气流膨化干燥可以作为开发莲子休闲食品的适合加工方式。

Effect of Different Drying Methods on Quality of Lotus Seeds

The effects of 5 drying methods including hot air drying, vacuum microwave drying, vacuum freeze drying, hot
air combined with vacuum microwave drying and hot air combined with explosion puffing drying on physical properties,
major nutritional components and microstructure of dried lotus seeds were studied. The results showed that color difference
value of dried lotus seeds decreased in the order of vacuum freeze drying, hot air combined with explosion puffing drying,
hot air drying, vacuum microwave drying, and hot air combined with vacuum microwave drying; hardness decreased in
the order of hot air drying, vacuum microwave drying, hot air combined with vacuum microwave drying, hot air combined
with explosion puffing drying and vacuum freeze drying; crispness increased in the order of vacuum freeze drying, vacuum
microwave drying, hot air drying, hot air combined with vacuum microwave drying and hot air combined with explosion
puffing drying; specific volume decreased in the order of vacuum freeze drying, hot air combined with explosion puffing
drying, hot air combined with vacuum microwave drying, vacuum microwave drying and hot air drying; rehydration capacity
decreased in the order of vacuum freeze drying, hot air combined with explosion puffing drying, hot air combined with
vacuum microwave drying, vacuum microwave drying and hot air drying. There was very little difference in the contents
of protein and crude fibers in lotus seeds dried by the 5 drying methods. The microstructure of lotus seeds dried by vacuum
freeze, hot air combined with vacuum microwave drying and hot air combined with explosion puffing drying revealed
obvious honeycomb structure, but there was a small amount of gaps in the seeds dried by vacuum microwave, and hot airdried
products had compact structure. Overall, hot air combined with explosion puffing drying can be used as a suitable
processing method for the development of snack foods containing lotus seeds.