热风-真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响

邓媛元,杨婧,魏振承,张雁,刘光,张瑞芬,唐小俊,王佳佳,廖娜,张名位

Effects of Hot Air-Vacuum Freeze Combined with Drying on Physical Properties and Prebiotic Activities of Brittle Dried Longan

DENG YuanYuan,YANG Jing,WEI ZhenCheng,ZHANG Yan,LIU Guang,ZHANG RuiFen,TANG XiaoJun,WANG JiaJia,LIAO Na,ZHANG MingWei

表1 热风-真空冷冻联合干燥对龙眼果干水分含量、水分活度和皱缩率的影响

Table 1 Effect of hot air-vacuum freeze combined with drying on moisture content, moisture activity and shrinkage of longan fruit

干燥方式 Drying method 水分含量 Water content (%) 水分活度 Water activity 皱缩率 Shrinkage rate (%) 热风干燥Got air drying 14.53±0.59b 0.63±0.01b 76.43±2.13c 真空冷冻干燥Vacuum freeze drying 7.46±0.31a 0.41±0.01a 39.21±1.68a 热风-真空冷冻联合干燥 Hot air-vacuum freeze combined drying 8.02±0.01a 0.42±0.00a 47.25±1.28b