| 邱松山1，王彦安1，姜翠翠1，何达为2，罗志聪2.不同护色处理对龙眼干制品品质的影响[J].广东农业科学,2015,42(19):77-83 |
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不同护色处理对龙眼干制品品质的影响 |
| Effects of different color fixative technologieson quality of dried longan |
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| DOI： |
| 中文关键词: 龙眼 热泵干燥 护色 龙眼干 |
| 英文关键词: longan heat pump drying color fixative dried longan |
| 基金项目:广东省教育部产学研项目（ 2 0 1 3 B
090600032）；广东石油化工学院果蔬加工与贮藏工程中
心开放基金（2015B009） |
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| 摘要点击次数: 1511 |
| 全文下载次数: 652 |
| 中文摘要: |
| 以龙眼为原料，结合护色、热泵干燥工艺加工龙眼干制品，研究护色处理过程中护色剂的护色时
间、干燥温度及干燥时间等因素对龙眼干制品品质的影响。结果表明：龙眼干制品中总糖含量随着护色时间的
延长而上升，随着热泵干燥温度的升高先增加后下降；龙眼干制品的酸度随着干燥时间和温度的增加先升高
后降低。以1% 偏重亚硫酸钠+0.5% 抗坏血酸的复合护色剂对去皮、去核的果肉护色，在此基础上热泵干燥制
备龙眼干制品的最佳工艺为护色时间4 min、热泵干燥温度60℃、干燥时间12 h，所制得的龙眼干制品色泽均
匀、总糖含量2.55%、酸度25.7%。因此，不同护色和热泵干燥工艺影响龙眼干制品的品质，响应面优化的热泵
干燥制备龙眼干制品的最佳工艺较好，所得龙眼干制品品质较佳。 |
| 英文摘要: |
| Different color fixatives and technology of heat dump drying were studied to dried longan in this
paper. The parameters such as color fixative time，drying temperature and drying time were investigated during
longan drying process. Results showed that the total sugar content of dried longan increased with color fixative time
extending，and it increased firstly and then decreased with drying temperature increasing. The acidity of dried longan
increased firstly and then decreased with the increase of drying temperature and drying time. The color fixative of 1%
sodium metabisulfite and 0.5% ascorbic acid was used to inhibit the browning of longan，and the optimal processes
of heat pump drying of dried longan were as follows：color fixative time of 4 minutes，drying at 60℃，for 12 h. The
dried longan plum had uniform color，the total sugar content was 2.55%，the acidity was 25.7%. Thus，different
color fixatives and technologies of heat dump drying had influences on the quality of dried longan，and the optimal
technology of heat dump drying of longan was reliable and advisable and the product had better quality using the
process. |
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