【摘要】 为了促进八角高品质及高效率加工，以陆川县八角为原料，采用连续微波联合热风干燥的方式对八角进行干燥，加工参数设置为微波功率0.7 W/g、0.9 W/g、1.2 W/g,联合热风温度为50℃、60℃、70℃,研究不同参数条件下对所得八角茴香粉理化性质的影响。结果表明，随着微波功率和热风温度的增大，八角的干基水分含率降低速度先快后慢，八角茴香油含量先增大后减小，最高可达18.6%,色泽逐渐加深，微观结构也有差异，加热功率和温度越高，颗粒越细碎。八角微生物评价为安全；感官评分最高分值22.4(满分30分),最佳参数为0.9 W/g、温度60℃。与自然晒干和杀青晒干等传统方法相比，连续微波干燥联合热风干燥对八角品质和效率更占优势，对市场上八角的干燥加工具有实际意义。更多还原

【Abstract】 In order to promote the high-quality and high-efficiency processing of star anise, this article uses fresh star anise as raw material, and uses continuous microwave drying linked with hot air drying to dry the star anise.The processing parameters are set to microwave power 0.7W/g, 0.9W/g, 1.2W/g, the combined hot air temperature was 50℃,60℃,70℃,and the effect of different parameters on the physical and chemical properties of star anise powder was studied.The results indicate that with the increase of microwave power and hot air temperature, the rate of reduction in the moisture content of star anise decreases rapidly at first and then slows down.The oil content of star anise increases at first and then decreases, with a maximum reaching 18.6%.The color gradually deepens, and there are differences in the microstructure.The higher the heating power and temperature, the finer the particles become.The microbiological evaluation of star anise is deemed safe..The highest sensory score is 22.4(out of 30 points),and the best parameter is 0.9W/g and 60°C.Compared with traditional methods such as natural sun drying and final drying, continuous microwave drying combined with hot air drying has more advantages in the quality and efficiency of star anise, and has practical significance for the drying process of star anise in the market.更多还原