【摘要】 为探讨省力、高效的龙眼干加工技术,以龙眼为研究对象,研究省力化热风干燥与传统焙干法对龙眼干的色泽、水分含量、总糖、总酸及复水率、焙干率、破损率、果面凹陷率等因素的影响.结果表明:应用省力化热风干燥方法所焙的龙眼干外观好,呈亮黄色,质地脆,味道香甜,破损、凹陷果比率少,焙干好果率高,其果肉的总酸比对照低,总糖比对照高,复水率比对照高,差异均显著.同时,省力化热风干燥所耗费工本比对照少,收益更高.更多还原

【Abstract】 In order to study the labor-saving and effective processing technique of dried longan, the fresh fruits of longan were used as experimental materials and the effects of labor-saving hot air drying and traditional drying on the color,moisture content, total sugar, total acid, rehydration rate, baked rate, breakage rate, depression rate and other factors of dried longan were investigated. The results showed that compared with the traditional drying treatment, the labor-saving hot air drying longan maintained better external qualities, texture, mouthfeel and rehydration capacity. The content of total acid of dried longan processed by labor-saving hot air drying was significantly lower than the control, while the content of total sugar was significantly higher than the control.Meanwhile, labor-saving hot air drying has better return and lower labor cost.更多还原