摘要
针对新鲜枸杞的长期贮存问题,采用真空远红外干燥箱对枸杞进行干燥实验,研究预处理方式、操作温度、操作压力对干燥特性的影响,测定不同干燥条件下干制品的枸杞多糖含量、色泽和复水率.结果表明:预处理方式对枸杞的干燥特性、干制品的色泽和复水率无明显影响,清水预处理干制品的枸杞多糖含量高于碱液(Na2CO3溶液)预处理的干制品;操作温度越高,操作压力对干燥速率的影响越不明显;随操作温度升高,干制品的枸杞多糖含量和色差增大,复水率无明显变化;随操作压力降低,干制品的枸杞多糖含量升高,色差和复水率无明显变化.真空远红外干燥枸杞的最佳条件为操作温度60,℃,操作压力5 k Pa,干燥时间10.7,h.
A series of experiments were carried out in a pilot-scale vacuum far-infrared drying oven in view of the long-termstorage of fresh Lycium barbarumm.The effects of pretreatment,drying temperature,and operation pressure on the drying ofLycium barbarum were studied,and the polysaccharides content,color and rehydration were measured.The results showedthat the pretreatment did not affect the drying characteristics,color and the rehydration of the dried product obviously.Thepolysaccharides content of the dried product with water soaking pretreatment was greater than that with Na2CO3solutionsoaking pretreatment.The higher the operating temperature,the less obvious the effect of operating pressure on drying rate.The polysaccharides content and chromatism of the dried product increased along with the operating temperature,but therehydration had no obvious change.With the decrease of the operating pressure,the polysaccharides content increased,butthe chromatism and rehydration did not change significantly.The optimum drying conditions were:operating temperature60,℃,operating pressure5kPa,and drying time10.7h.
作者
赵丽娟
王丹丹
李建国
师建芳
刘清
ZHAO Lijuan;WANG Dandan;LI Jianguo;SHI Jianfang;LIU Qing(Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment,College of Mechanical Engineering,Tianjin University of Science & Technology,Tianjin 300222,China;Department of Agricultural Processing,Chinese Academy of Agricultural Engineering,Beijing 100125,China)
出处
《天津科技大学学报》
CAS
北大核心
2017年第5期17-22,共6页
Journal of Tianjin University of Science & Technology
基金
国家自然科学基金资助项目(31471618)
关键词
枸杞
真空
远红外
干燥
产品品质
Lycium barbarum
vacuum
far-infrared
drying
product quality
