芒果干微波-热风联合干燥制备的工艺优化研究  

Process Optimization of Mango Dried by Microwave-Hot Air Combined Drying

作　　者：曹东 赵琳潇 刘晓翠 曹琳 张琦 CAO Dong;ZHAO Linxiao;LIU Xiaocui;CAO Lin;ZHANG Qi(Sichuan Institute of Food Inspection,Chengdu 610097,China;School of Food and Bioengineering,Xihua University,Chengdu 610039,China;School of Mathematics and Physics,Leshan Normal University,Leshan 614000,China)

机构地区：[1]四川省食品检验研究院,四川成都610097 [2]西华大学食品与生物工程学院,四川成都610039 [3]乐山师范学院数理学院,四川乐山614000

出　　处：《食品科技》2024年第9期59-66,共8页Food Science and Technology

基　　金：四川省科技厅关键技术攻关项目(2019YFN0173);四川省大学生创新创业训练计划项目(S201910623053)。

摘　　要：以标准芒果干制备工艺为基础,以感官得分为评价标准,通过单因素实验和响应面优化实验,确定芒果干微波-热风联合干燥的最佳工艺;同时将优化后的芒果干与单一干燥工艺的品质进行比较。结果表明,微波-热风联合干燥最佳干燥条件为微波功率500 W、微波时间3 min、热风温度55℃,产品颜色金黄,色泽均匀,酸甜适口,具有芒果干的独特香味;同时产品的感官品质、维生素C保存率、质构均优于单一干燥工艺产品,而糖含量无明显差别。Based on the standard preparation process of dried mango,sensory evaluation was taken as the index,single factor experiments and response surface optimization experiments were conducted to determine the best process of microwave-hot air combine drying of dried mango.At the same time,the quality of the optimized dried mango was compared with that of the single drying process.The results showed that the optimal drying conditions were as follows:microwave power 500 W,microwave time 3min,hot air temperature 55℃.The products was golden yellow,uniform color,sweet and sour taste,with a unique aroma of dried mango.The sensory quality,Vitamin C retention rate and texture of the products were better than those of single drying process,but the sugar content had no obvious difference.

关 键 词：芒果干 制备工艺 联合干燥 微波干燥 响应面优化实验 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]