摘要
本试验对以荔枝鲜果为原料,通过热风干燥和微波干燥相结合制作荔枝干果的加工工艺进行了研究。研究结果表明,荔枝鲜果经预处理后,用70℃的热风干燥至50%的水分含量,再以240g/kW的微波处理量进行干燥,所得荔枝干果品质最佳。采用PA&PE复合包装袋加脱氧剂的包装方法,其保质效果最好,贮藏期在9个月以上。
The drying processing technology of combining thermal airflow with microwave for Litchi was studied. The result shows that the best techniques of dried litchi which comes from the processing of color protection by sulfur dioxide were as follows： first drying the litchi off 50% water by thermal airflow at 70℃, then drying the water of Litchi to 25% by the micro-oven in 240g/kW. Using the PA＆PE and deoxidant to pack the dried Litchi can keep flesh effect oflitchi, and its storage time can reach more than 9 months.
出处
《现代食品科技》
EI
CAS
2006年第3期10-13,共4页
Modern Food Science and Technology
关键词
荔枝
热风干燥
微波干燥
Litchi
Thermal airflow drying
Microwave drying
