整粒冻干龙眼复水条件研究

Studies on Recovery Technology for Lyophilized Longan

本研究旨在探讨不同复水条件对冻干龙眼复水效果的影响,为冻干龙眼复水条件的优化提供实验依据。在一系列不同条件下,包括水温、浸泡时间、超声波振荡等辅助处理措施,以复水龙眼感官(形态、色泽、口感)为指标,对龙眼复水效果进行评价。结果表明:在50℃热水中添加0.3%D-异抗坏血酸钠、0.3%六偏磷酸钠,复水20 min,复水龙眼肉其色泽淡黄、无异味、表面光滑,饱满完整,质地紧密,口感俱佳,具有良好的嚼性和弹性。

The objective of this study is to investigate the effect of differently rehydrate conditions on recovery of the lyophilized longan so as to provide an experimental reference for the condition of optimizing the lyophilized longan rehydration. In a series of different conditions and auxiliary treatment measures including water temperature, soaking time, and ultrasonic oscillation of the lyophilized longan rehydrated, the study accesses the effect of rehydrated longan taking longan appearance（shape, color, mouth sense）as an index. Experimental results show that： in water at 50 ℃ with 0.3 % D-sodium erythorbate and 0.3 % sodium hexametaphosphate, rehydration time of 20 minutes, the rehydrated longan is light yellow in the color of pulp, free of odor, smooth-skinned, complete and full in shape, close-textured, delicious in taste and chewy in mouth sense.