热风烘干对桑葚制干效果的影响

Effects of Hot Air Drying on the Drying Effect of Mulberry

为探寻适宜桑葚加工的干制方式,以不同颜色桑葚品种为试材,采用不同预处理温度、起始烘干温度及包装方式,定期测定失重率、含水率、色差等指标随时间的变化,研究贮藏期间果实生理品质保持效果较好的烘干方式。结果表明:影响果实含水率、失重率的各因素的主次顺序依次为品种、起始烘干温度、预处理温度、包装方式;影响果实颜色变化的各因素的主次顺序依次为预处理温度、起始烘干温度、品种、包装方式;影响桑葚干货架期失重率变化的各因素的主次顺序依次为品种、起始烘干温度、预处理温度、包装方式;影响桑葚干货架期含水率变化的各因素的主次顺序依次为起始烘干温度、预处理温度、包装方式、品种;影响桑葚干货架期颜色变化的各因素的主次顺序依次为预处理温度、品种、起始烘干温度、包装方式。以不同品种桑葚为试材,经热风烘干后,浅色桑葚易褐变转色;紫黑色桑葚较好地保持了果实原本的色、形、味,是桑葚热风烘干较为适合的品种。

In order to explore the suitable method for the dried mulberry processing,different mulberry varieties were used as the test materials,using different pretreatment temperatures,different initial drying temperatures,and different packaging methods,and periodically measuring changes in weight loss rate,moisture content,color difference,and other indicators over time,to study the better drying method for maintaining fruit physiological quality during storage.The results showed that the order of influencing factors of fruit moisture content and weight loss rate was varieties,starting drying temperature,pretreatment temperature,packing;The order of influencing factors of fruit color change was pretreatment temperature,starting drying temperature,variety,packaging;The order of influencing factors of the weight loss rate during the shelf life of the dried mulberry was varieties,starting drying temperature,pretreatment temperature and packing;The order of influencing factors of fruit moisture content during of the dried mulberry was starting drying temperature,pretreatment temperature,packaging and variety;The order of influencing factors of color changes during the shelf life of the dried mulberry was pretreatment temperature,variety,starting temperature,packing.In the different varieties of mulberry as test materials,through the hot air drying,light colored mulberry browning color,purple black mulberry can keep the original color,fruit shape,taste,is suitable mulberry varieties for drying.