块状红糖烘干工艺条件优化与品质评价

Optimization of Drying Process Conditions and Quality Evaluation of Lumpy Brown Sugar

按照榨汁、澄清、熬煮传统红糖的加工工艺制作成块状红糖,每块重量为8 g,每块体积参数为长度×宽度×厚度=2.9 cm×1.8 cm×0.8 cm,利用鼓风干燥技术对红糖烘干工艺条件进行优化,分析了烘干时间、物料大小和烘干温度等因素对红糖水分失重的影响,结合色泽、香气、滋味和口感评价,确定了各因素的最佳范围,在此基础上进行三因素三水平的L9(3^(3))正交试验,优化块状红糖的烘干工艺条件。结果表明:各因素对块状红糖烘干工艺的影响依次表现为物料大小>烘干温度>烘干时间,块状红糖最优烘干工艺为烘干时间20 h、物料大小1/2和烘干温度55℃,在此最优烘干工艺条件下得到的块状红糖色泽自然均匀呈红褐色,口感纯正,具有红糖的芳香味。

According to the processing technology of juicing,clearing and boiling the traditional brown sugar,the lumpy brown sugar was made.The weight of each piece was 8 g,and the volume parameters of each piece were length×width×thickness=2.9 cm×1.8 cm×0.8 cm.Then,the drying process conditions of brown sugar were optimized by using the forced air drying technology.And the effects of the factors such as drying time,material size and drying temperature on the water loss of brown sugar were analyzed.By combining with the evaluation of color,aroma,taste and flavor,the optimal range of each factor was determined.On this basis,L9(3^(3))orthogonal experiment with three factors and three levels was carried out to optimize the drying conditions of lumpy brown sugar.The results showed that the effect of various factors on the drying process of lumpy brown sugar was in the order of material size>drying temperature>drying time.The optimal drying process for the lumpy brown sugar was as follows:drying time of 20 h,material size of 1/2 and drying temperature of 55℃.Under the optimal drying process conditions,the lumpy brown sugar was naturally and evenly reddish-brown in color,with pure taste and aromatic odour of brown sugar.