针对新鲜枸杞的长期贮存问题,采用真空远红外干燥箱对枸杞进行干燥实验,研究预处理方式、操作温度、操作压力对干燥特性的影响,测定不同干燥条件下干制品的枸杞多糖含量、色泽和复水率.结果表明:预处理方式对枸杞的干燥特性、干制品的色泽和复水率无明显影响,清水预处理干制品的枸杞多糖含量高于碱液(Na2CO3溶液)预处理的干制品;操作温度越高,操作压力对干燥速率的影响越不明显;随操作温度升高,干制品的枸杞多糖含量和色差增大,复水率无明显变化;随操作压力降低,干制品的枸杞多糖含量升高,色差和复水率无明显变化.真空远红外干燥枸杞的最佳条件为操作温度60,℃,操作压力5 kPa,干燥时间10.7,h.%A series of experiments were carried out in a pilot-scale vacuum far-infrared drying oven in view of the long-term storage of freshLycium barbarumm. The effects of pretreatment,drying temperature, and operation pressure on the drying of Lycium barbarum were studied,and the polysaccharides content,color and rehydration were measured. The results showed that the pretreatment did not affect the drying characteristics,color and the rehydration of the dried productobviously. The polysaccharides content of the dried product with water soaking pretreatment was greater than that with Na2CO3solution soaking pretreatment. The higher the operating temperature,the less obvious the effect of operating pressure on drying rate. The polysaccharides content and chromatism of the dried product increased along with the operating temperature,but the rehydration had no obvious change. With the decrease of the operating pressure,the polysaccharides content increased,but the chromatism and rehydration did not change significantly. The optimum drying conditions were:operating temperature 60,℃, operating pressure 5 kPa,and drying time 10.7 h.
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