摘要
脱蜡处理为枸杞干燥前处理工艺中重要环节之一,影响枸杞干燥速率和干燥品质。为获得更短的干燥周期和更好的干燥品质,以温度、时间、溶液比为实验因素,进行枸杞脱蜡单因素实验和Box-Behnken Design响应面优化法研究。结果表明,枸杞最优脱蜡参数组合为脱蜡时间12 min,脱蜡温度38℃,脱蜡溶液比1∶2,在此条件下干燥时间为21.5 h。验证实验和品质鉴定结果显示,最优脱蜡工艺缩短了枸杞的干制时间,保留了枸杞营养成分。
Dewaxing process was an important part of pretreatment process for wolfberry drying. It affects the drying rate and the quality of wolfberry. In order to get shorter drying time and better drying quality,the effect of temperature,time and solution ratio on drying time and drying quality was studied through single factor experiment and central composite experiment. The results showed that the optimal dewaxing parameters were as follows：dewaxing time 12 min,dewaxing temperature 38 ℃,dewaxing solution ratio 1∶2. Under this situation the drying time was 21.5 h. The verification test and the quality identification results showed that optimal dewaxing process shortens drying time and retains nutrients.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第24期211-215,共5页
Science and Technology of Food Industry
基金
农业部部门预算项目(1251512900010)
农业部规划设计研究院自选科研课题(CAAE201503)
关键词
枸杞
脱蜡工艺
热风干燥
干燥时间
wolfberry
dewaxing process
hot air drying
drying time
