恒温和分段式降温热风干制技术对黑枣干制特性及品质的影响  

Effects on the Drying Characteristics and Quality of Diospyros lotus L.by the Technology of Thermostatic and Subsection Temperature-Changing Hot Air Drying

作　　者：彭雪 赵丽娇 雷小青 徐怀德[1] 任亚梅[1] PENG Xue;ZHAO Lijiao;LEI Xiaoqing;XU Huaide;REN Yamei(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Zhifengtang Health Technology Co.,Ltd.,Beijing 102299,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]知蜂堂健康科技股份有限公司,北京102299

出　　处：《食品工业科技》2021年第19期92-96,共5页Science and Technology of Food Industry

基　　金：横向项目“河北涉县黑枣深加工和贮藏研究”。

摘　　要：为提高黑枣在热风干制技术下的品质和干制速率,比较了恒温和分段降温热风干制工艺对其干制特性及热敏性营养物质、感官品质和复水性的影响。结果表明:分段降温较恒温热风干制可将黑枣的干制时间缩短1/4,成品品质显著提升。适宜黑枣干制的分段式降温热风干制工艺为:(40±1)℃预热15 min,(68±1)℃干制至含水量41.0%±0.5%,再(63±1)℃干制至含水量37.0%±0.5%,最后在(55±1)℃干制至35.0%±0.5%含水量,所得黑枣干中总糖、总酚和V_(C)含量分别为49.53%±0.31%、(0.94±0.01)mg/g和(16.41±0.28)mg/100 g,较恒温热风干制成品营养保留率分别提高了11.47%、10.01%和47.91%,干制速率提高了18.75%,感官品质和复水性更好,产品被消费者广泛接受,研究结果可为黑枣的工业化干制提供理论依据和技术参考。To improve the quality and drying rate of Diospyros lotus L.under the hot-air drying technology,the effects of constant temperature and staged cooling hot-air drying process on its drying characteristics,heat-sensitive nutrients,sensory quality and rehydration were compared.The technique of subsection temperature-changing than thermostatic shortened the drying time by 1/4,which significantly improved quality of finished products.The optimized conditions of the subsection temperature-changing hot air drying were as follows:preheated at(40±1)℃for 15 min,reduced moisture content to 41.0%±0.5%,37.0%±0.5%and 35.0%±0.5%at(68±1),(63±1)and(55±1)℃,respectively.The content of total sugar,total phenol and V_(C) of dried Diospyros lotus L.were 49.53%±0.31%,(0.94±0.01)mg/g and(16.41±0.28)mg/100 g.The retention rate of nutrient substance were increased by 11.47%,10.01%and 47.91%,respectively.Otherwise,drying rate increased to 18.75%and the sensory quality and re-hydration were better.Therefore,the product is easily accepted by consumers.The research results can provide theoretical basis and technical guidance for the industrial drying of Diospyros lotus L.

关 键 词：黑枣 热风干燥 分段式降温 干制特性 成品品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]