枸杞真空脉动干燥工艺优化研究  

Technology Optimization of Goji Berry Undergoing Pulsed Vacuum Drying

作　　者：杨丽丽 马奇虎 李重 张文华 张金宏 郝向峰 YANG Lili;MA Qihu;LI Zhong;ZHANG Wenhua;ZHANG Jinhong;HAO Xiangfeng(Bryel Goji Berry Stock Co.,Ltd.,Yinchuan 75020)

机构地区：[1]百瑞源枸杞股份有限公司,银川750200

出　　处：《食品工业》2018年第11期74-77,共4页The Food Industry

基　　金：国家科技支撑计划项目(2015BAD29B03)

摘　　要：为探索宁夏枸杞真空脉动干燥技术最优条件,以干燥后枸杞成品率为评价指标,对不同枸杞采摘方式、鲜果品质、干燥设备与参数进行评估。结果表明枸杞真空脉动干燥所用鲜果中,不带果柄的成品率显著高于带果柄;鲜果中不良果占比越低,成品率越高;光波板和电热板两种加热板对枸杞成品率并无显著差异;设备温度越高,所需烘干时间越少;在果实干燥后,延长烘干时间,并不能显著增加成品率,且容易造成烘糊现象。综上所述,枸杞烘干应选用品质优良的去果柄枸杞且需严格把握烘干温度与时间。To study the optimal condition of pulsed vacuum drying technology（PVD） to dry wolfberry, the optimal conditions of different picking methods, fruit quality, drying equipments and different parameters depend on the qualification rate of dry goji berry were evaluated. The result show that the qualification rate of fruits without carp podiums is obviously higher than that with carp podiums with PVD. The lower is the rate of rotten fruits, the higher is the qualification rate after drying. There is no difference of fruits＇ qualification rate between electronic panel contact heating assisted pulsed vacuum drying（EPCPVD） and far-infrared radiation heating assisted pulsed vacuum drying（FIR-PVD）. The higher is the drying temperature, the less time the equipment need to dry the fruits. When the fruits are dry, extending the heating time not only can＇t improve the qualification rate but also is easy to dry the fruit rotten. Above all, drying wolfberry fruits should choose fruits with good quality, without carpopodium and control the drying temperature as well as time.

关 键 词：枸杞 真空脉动 干燥 成品率 工艺优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]