菊花分段式热风烘干工艺研究  

Study on Segmented Hot Air Drying Technology of Chrysanthemum morifolium

作　　者：张兴亮[1] ZHANG Xing-liang(Shanxi Forestry Vocational Technical College,Taiyuan 030009,China)

机构地区：[1]山西林业职业技术学院,山西太原030009

出　　处：《中国果菜》2022年第8期25-29,共5页China Fruit & Vegetable

基　　金：山西林业职业技术学院科研教改项目“双维双变烘焙技术在茶用菊加工中的应用”(20190201)。

摘　　要：以食药用菊花‘乳荷’为原料,采用分阶段变温、变新风量的热风烘干工艺,在烘烤箱内设置40、45、50、60、70℃共5个烘干温度和10、20、30 L/h共3种新风量,以菊花烘烤品质为评价指标,在单因素试验基础上,采用正交试验设计,研究菊花在快速干燥期和降速干燥期内,烘干温度、新风量变化和烘干时间对烘烤品质的影响。结果表明,菊花在快速干燥期内,影响菊花烘烤品质的主要因素是新风量,较优条件为烘干温度45℃、新风量30 L/h、烘干4 h;降速干燥期内,影响菊花烘烤品质的主要因素是烘干温度,较优条件为烘干温度60℃、新风量10 L/h、烘干4 h。The edible and medicinal Chrysanthemum morifolium‘Ruhe’was used as raw material.The hot air drying process with variable temperature and variable fresh air volume was adopted.Five drying temperatures of 40,45,50,60,70℃and three fresh air flows of 10 L/h,20 L/h and 30 L/h were set in the oven.Taking the baking quality of C.morifolium as the evaluation index,on the basis of single factor experiment,orthogonal experimental design was used to study the effects of drying temperature,fresh air flow and drying time on baking quality of C.morifolium in different dehydration periods.The results showed that during rapid drying period,the main factor affecting the baking quality of C.morifolium is the fresh air flow.The better drying temperature was 45℃,fresh air volume was 30 L/h and baking time was 4 h.During the deceleration drying period,the main factor affecting the baking quality of C.morifolium was the drying temperature.The better drying temperature was 60℃,fresh air volume was 10 L/h and baking time was 4 h.

关 键 词：菊花 热风烘干 烘烤品质 变温烘干 新风量 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]