基于综合加权评分法研究不同干燥方法对龙眼肉品质特性的影响  

Influence of Different Drying Techniques on the Quality of Longan Pulps Based on Synthetic Weighted Mark Method

作　　者：张良清[1] 邱佳容 康彬彬[1,2] 余阳[1] 陈绍军[1] 甄文博 陈团伟[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建生物工程职业技术学院,福州350002

出　　处：《包装与食品机械》2015年第4期11-14,20,共5页Packaging and Food Machinery

基　　金：福建省科技重点项目(2011N0005);福建省高等学校科技创新项目(闽教科[2012]03号);福建农林大学科技创新团队支持计划项目(cxtd12009)

摘　　要：为了提高龙眼肉干制品的品质,采用太阳能辅助热泵干燥、微波真空干燥、热风干燥、热泵干燥等干燥方法对龙眼肉进行干制,并应用综合加权评分法对龙眼肉干制品感官品质、单位能耗、多糖含量等指标进行评价。结果表明:太阳能辅助热泵干燥龙眼肉所测指标的综合加权评分在4种干燥方法中得分最高。该方法可作为最佳干燥方法应用于生产。In order to improve the quality of dried longan pulps, the techniques of solar assisted heat pump drying , microwave vacuum drying, hot air drying,heat pump drying were applied to dried longan pulps and the synthetic weighted mark method has been used to give comprehensive effect of the longan pulps sensory quali- ty, unit energy consumption and polysaccharides content in the thesis. The results showed that the solar assisted heat pump drying was the highest comprehensive score in the 4 kinds of drying techniques,it can be regarded as the best technology applied to the production.

关 键 词：龙眼肉 干燥方法 感官品质 单位能耗 多糖 综合加权评分法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]