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3 热风-真空冷冻联合干燥龙眼中总糖及多糖含量

Table 3 The content of total sugar and polysaccharide in longan by hot air-vacuum freezing combined with drying

干燥方式Drying method 总糖Total sugar (mg?g-1 DW) 多糖Polysaccharide (mg?g-1 DW) 新鲜龙眼Fresh logan 1.72±0.15a 1.55±0.15a 热风干燥Hot air drying 1.86±0.09a 1.52±0.09a 真空冷冻干燥Vacuum freeze drying 3.15±0.17c 2.76±0.18c 热风-真空冷冻联合干燥Hot air-vacuum freeze combined drying 2.23±0.12b 1.96±0.13b