摘要
为了提升枸杞的干燥品质,减少它的营养物质流失和色泽褐变等问题,采用低温真空干燥技术加工枸杞,研究了不同干燥温度、真空度、热水流速对枸杞干燥品质及特性的影响。在前期单因素的基础上,以枸杞的平均干燥速率、干燥不均匀度、色差、复水率4个指标进行响应面分析,建立了枸杞低温真空干燥的二次多项式回归模型。试验结果表明,各因素对枸杞干燥品质综合评分的影响从大到小为:干燥温度、真空度、热水流速;枸杞的最佳工艺参数为干燥温度67℃、真空度0.086 MPa、热水流速2.2 m/s,综合评分值为0.713,与预测结果偏差仅为1.5%。低温真空干燥提高了枸杞的品质与特性,为枸杞低温真空干燥技术的应用提供参考。
In order to improve the drying quality of goji berries,reduce its nutrient loss and browning discoloration during drying process,low-temperature vacuum drying technology was investigated.The effects of different drying temperatures,vacuum levels,and hot water flow rates on the drying quality and characteristics of goji berries were studied.Based on initial single factor experiments,a response surface analysis was carried out using four indexes:average drying rate,drying inhomogeneity,color difference and rehydration rate of goji berries.A quadratic polynomial regression model for low-temperature vacuum drying of goji berry was established.Experimental results showed that factors influencing the comprehensive drying score of goji berries,in descending order,was drying temperature,vacuum level,and hot water flow rate.The optimal process parameters of goji berries drying were as follows:drying temperature of 67℃,vacuum level of 0.086 MPa,and hot water flow rate of 2.2 m/s.Under the above conditions,the comprehensive evaluation score of goji berries drying quality reached 0.713,with only 1.5%deviation from the predicted values.Low-temperature vacuum drying significantly improved the quality and characteristics of goji berries.This study provides valuable insights for the application of low-temperature vacuum drying technology in goji berry industry.
作者
魏娟
王尔杰
蔚明强
张雪晶
陈廷敏
WEI Juan;WANG Erjie;YU Mingqiang;ZHANG Xuejing;CHEN Tingmin(Xi'an University of Science and Technology,Xi’an 710054;Ningxia Lianqi Zhihui Technology Co.,Ltd.,Pingluo 753400)
出处
《中国食品添加剂》
CAS
2024年第9期138-145,共8页
China Food Additives
基金
陕西省秦创原科技创新专项(2021ZDZX-GY-0006)。
关键词
枸杞
低温真空干燥
参数优化
响应面法
goji berry
low-temperature vacuum drying
parameter optimization
response surface methodology
