热风微波干燥龙眼肉工艺的优化  

Optimization of Drying Process of Longan Meat by Hot-air and Microwave Technology

作　　者：关熔[1] 廖兰[1] 曾庆孝[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2008年第8期86-90,共5页Food and Fermentation Industries

摘　　要：针对龙眼肉原料受热不均匀和微波干燥速率过快与局部过焦的问题,尝试在干燥前将原料均匀涂抹经过适度加热的玉米调和油,然后再进行热风微波干燥,旨在通过降低微波干燥的加热速度来提高龙眼肉的生产效率和产品品质。文中建立了具体的感官评价体系,从功率密度、加热方式、初始含水率3个方面分析添加油脂膜的龙眼肉在微波干燥过程中的颜色变化、干燥速率变化、感官评价变化。实验找到了经油脂涂膜处理的龙眼肉在热风微波干燥工艺的优化点:4W/g功率、微波10s间歇40s、初水分含量50%～60%、食用油脂含2%～4%。与未使用任何预处理的热风微波干燥龙眼肉相比较,该工艺可以得到更加良好的品质,且保质期在6m。Uneven heating during the drying process of longan meat by hot--air and microwave is a big problem. We tried to use the coating on raw materials with moderate warm corn blend oil before drying to improve productivity and quality of longan meat. A specific sensory evaluation systemized and analyzed the drying characteristics of longan meat was established. Based on the power density, heating method, the initial moisture content, the changes of color, drying rate and sensory evaluation were determined. We found the optimization was： 4 w/g power, 10s/40s microwave intermittent, an initial moisture content of 50- 60%, corn blend oil 2%--4%. Comparing to the control ones, this process can get a better quality product with a durability of six months. Therefore, this method has a certain value for the processing of longan.

关 键 词：龙眼肉 玉米调和油 热风 微波 干燥特性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]