热风、真空微波干燥红枣红豆浆的研究

Study on hot-air,vacuum-microwave drying of processing jujube and red bean puree

以超细粉碎后的红枣红豆为原料,比较了热风干燥、真空微波干燥方式下干燥红枣红豆浆的效果。结果表明:真空微波干燥物料水分随时间延长呈比较均匀的下降,时间较短;热风干燥初期水分迅速下降,会在表面形成硬膜,用时较长。热风干燥产品的吸水指数为3.3,水溶性指数为42%,L值为18.8,VC含量为0.98mg/g;真空微波干燥产品的吸水指数是3.5,水溶性指数是51%,L值为29.1,VC含量为9.02mg/g,真空微波干燥的产品品质优于热风干燥。真空微波产品比热风干燥容易吸潮。

Jujube and red bean dehydrated by vacuum-microwave drying was compared with the hot air drying of the drying affects. Results showed that the moisture content gradually decreased during vacuum-microwave drying,while rapidly dropped during earlier period of hot-air drying. And vacuum-microwave drying took less time than hot-air drying. Water absorption,solubility characteristics, L value and Vc content of hot air drying product were 3.3,42%, 18.8 and 0.98mg/g, respectively. The above value of vacuum-microwave drying were 3.5,51%, 29.1,9.02mg/g. The product qualities of vacuum-microwave drying are better than that of hot-air drying. The product of vacuum-microwave drying was esier to absorb moisture than of hot-air drying.