不同干燥工艺对荔枝果干品质影响的比较研究

Effects of Different Drying Methods on Quality of Dried Litchi

采用6种热泵干燥工艺和1种热风干燥工艺干燥荔枝,分析不同工艺条件下荔枝果肉可滴定酸度、复水率、总糖、褐变度和总酚含量等理化指标和挥发性风味物质含量变化。结果表明:热泵干燥各工艺条件加工的荔枝果干除总酚含量外,可滴定酸度、复水率、总糖和褐变度等指标评价普遍优于热风干燥;热泵干燥加工的荔枝果干挥发性风味物质中芳樟醇、香叶醇、香茅醇、柠檬烯等荔枝典型香气成分相对含量总和高于热风干燥。

Dried litchi was prepared by heat pump drying（HPD） at six different combinations of temperature and time or hot air drying（HAD）.Ttitratable acidity,rehydration ratio,total sugar,browning index,total phenols and volatile flavor compounds of dried litchi by the two methods were analyzed.The results showed that the chemical and physical indexes,except total phenol,of dried litchi processed by HPD was better than those of dried litchi processed by HAD.HPD-dried litchi also had higher levels of volatile flavor compounds,including linalool,geraniol,citronellol and limonene.