【摘要】 为了研究不同干燥方式对枣片的干燥特性及其品质的影响,以半干骏枣为实验材料,切片后,对不同厚度枣片分别进行太阳能干燥、真空冷冻干燥和微波干燥实验,并对干燥后枣片进行感官评价及营养成分分析。综合感官评价与干燥特性分析,结果表明:太阳能干燥最佳实验条件为采用太阳墙集热器型装置,枣片厚度为4 mm;真空冷冻干燥最佳实验条件为搁板温度40℃、枣片厚度6 mm;微波干燥最佳干燥条件为微波功率70 W,枣片厚度6 mm。营养成分测试结果表明:真空冷冻干燥制得的枣片Vc含量和总糖含量均为最高。研究结果可为枣片的实际干燥提供指导。更多还原

【Abstract】 In order to explore the drying characteristics and quality characteristics of jujube slices under different drying methods, the semi-dried Jun jujube was used as experimental material. After being sliced, the jujube slices with different thickness were respectively dried in the solar dryer, freeze-drying machine and microwave oven. After the experiment, the sensory evaluation and nutrients were analyzed. The comprehensive sensory evaluation and drying characteristics results showed that the best experimental condition of solar drying was to use of solar wall collector and the thickness of jujube slices is 4 mm, the best experimental condition of vacuum freeze drying was temperature of heating plate at 40 ℃ and using 6 mm thickness of jujube slices, the best experimental condition of microwave drying was microwave power 70 W and using 6 mm thickness of jujube slices. The results of nutritional components test showed that the Vc content and total sugar content of jujube slices obtained by vacuum freeze drying were the highest among the three drying methods. The research results can provide guidance for the drying practice of jujube slices.更多还原