食品科学 ›› 2013, Vol. 34 ›› Issue (10): 98-102.doi: 10.7506/spkx1002-6630-201310021

• 工艺技术 • 上一篇    下一篇

红枣微波-热风联合干燥工艺优化

刘小丹 徐怀德 孙田奎 张淑娟 黄小奇   

  1. 1.西北农林科技大学食品科学与工程学院,陕西 杨凌 712100;2.陕西省红枣工程技术中心,陕西 清涧 718300;
    3.清涧县宏祥有限责任公司,陕西 清涧 718300
  • 收稿日期:2012-02-16 修回日期:2013-03-01 出版日期:2013-05-25 发布日期:2013-05-07
  • 通讯作者: 徐怀德 E-mail:xuhuaide@yahoo.com.cn

Optimization of Microwave-Hot Air Drying of Chinese Jujubes

LIU Xiao-dan,XU Huai-de,SUN Tian-kui,ZHANG Shu-juan,HUANG Xiao-qi   

  1. 1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China;2. Center of Jujube Engineering Technology in Shaanxi Province, Qingjian 718300, China;3. Qingjian Hongxiang Co. Ltd., Qingjian 718300, China
  • Received:2012-02-16 Revised:2013-03-01 Online:2013-05-25 Published:2013-05-07
  • Contact: Xu Huai-De E-mail:xuhuaide@yahoo.com.cn

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。

关键词: 红枣, 微波, 热风, 联合干燥, 工艺优化

Abstract:

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 A420 of 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.

Key words: Chinese jujube, microwave, hot-air, combined drying, technology optimization