热风-真空联合干燥对火龙果品质的影响

Effect of Quality of Pitaya for Combined hot air and Vacuum Drying

为探索火龙果干燥过程营养成分的变化,该文以火龙果干燥后的色泽、收缩率、复水性为表观物理指标,可溶性固体、有效酸度、蛋白质含量的变化为营养成分指标,讨论了热风-真空联合干燥对火龙果的影响。结果表明:营养成分较鲜果均有一定程度的降低,干燥后色泽变化很小,收缩率为73.48%,复水性能良好,酸度略有下降,可溶性固形物降低至6.1%,蛋白质损失率为61.62%。

To explore change of Pitaya nutrients in drying process; in this paper; the color; shrinkage and theability to rehydrate of the dried Pitaya are the physical indexes; and the changes of soluble solids; effective acidityand protein content are the indexes of nutrient composition. The effect on quality of Pitaya for combined hot air andvacuum drying was discussed. The results showed that the nutritive composition was lower than that of the freshPitaya;color change was very small; the rehydration performance was good; shrinkage rate of 73.48%;the acidityslightly down;soluble solids were reduced to 6.1%;protein loss rate of 61.62%.