分段式微波热风干燥对八角品质及微生物安全的影响  

Effect of Microwave Linked Hot Air Drying on Quality and Microbiological Safety of Star Anise

作　　者：曹笑皇 黄艳艳 韩聪颖 李静欢 王亚楠 汪磊 马志国[3] 谭明雄[1] 吴学友[4] Cao Xiaohuang;Huang Yanyan;Han Congying;Li Jinghuan;Wang Yanan;Wang Lei;Ma Zhiguo;Tan Mingxiong;Wu Xueyou(Yulin City Flavor and fragrance Industry Research Institute,Yulin Normal University,Yulin City,Guangxi Province 537000;Guangxi Provincial Key Laboratory of Agricultural Resources Chemistry and Biotechnology,Yulin City,Guangxi Province 537000;Education and Teaching Center,Huanghe Science and Technology College,Zhengzhou City,Henan Province 450063;School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing City,Jiangsu Province 210023)

机构地区：[1]玉林师范学院香精香料产业研究院,广西玉林537000 [2]广西农产资源化学与生物技术省级重点实验室,广西玉林537000 [3]黄河科技学院教育教学中心,河南郑州450063 [4]南京财经大学食品科学与工程学院,江苏南京210023

出　　处：《黄河科技学院学报》2024年第5期31-39,共9页Journal of Huanghe S&T College

基　　金：玉林市科学研究与技术开发项目(玉市科20220514);江苏省农业科技自主创新资金项目(CX(21)3052);大学生创新创业训练计划项目(20221060623)。

摘　　要：为了促进八角高品质及高效率加工,以陆川县八角为原料,采用连续微波联合热风干燥的方式对八角进行干燥,加工参数设置为微波功率0.7 W/g、0.9 W/g、1.2 W/g,联合热风温度为50℃、60℃、70℃,研究不同参数条件下对所得八角茴香粉理化性质的影响。结果表明,随着微波功率和热风温度的增大,八角的干基水分含率降低速度先快后慢,八角茴香油含量先增大后减小,最高可达18.6%,色泽逐渐加深,微观结构也有差异,加热功率和温度越高,颗粒越细碎。八角微生物评价为安全;感官评分最高分值22.4(满分30分),最佳参数为0.9 W/g、温度60℃。与自然晒干和杀青晒干等传统方法相比,连续微波干燥联合热风干燥对八角品质和效率更占优势,对市场上八角的干燥加工具有实际意义。In order to promote the high-quality and high-efficiency processing of star anise,this article uses fresh star anise as raw material,and uses continuous microwave drying linked with hot air drying to dry the star anise.The processing parameters are set to microwave power 0.7W/g,0.9W/g,1.2W/g,the combined hot air temperature was 50℃,60℃,70℃,and the effect of different parameters on the physical and chemical properties of star anise powder was studied.The results indicate that with the increase of microwave power and hot air temperature,the rate of reduction in the moisture content of star anise decreases rapidly at first and then slows down.The oil content of star anise increases at first and then decreases,with a maximum reaching 18.6%.The color gradually deepens,and there are differences in the microstructure.The higher the heating power and temperature,the finer the particles become.The microbiological evaluation of star anise is deemed safe..The highest sensory score is 22.4(out of 30 points),and the best parameter is 0.9W/g and 60°C.Compared with traditional methods such as natural sun drying and final drying,continuous microwave drying combined with hot air drying has more advantages in the quality and efficiency of star anise,and has practical significance for the drying process of star anise in the market.

关 键 词：八角辛香料 微波 热风 干燥 

分 类 号：TS205.1[轻工技术与工程—食品科学]