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(
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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()
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图3. 热风-真空冷冻联合干燥的龙眼果干发酵过程中总糖的变化
不同小写字母表示同一干燥方式不同发酵时间差异显著（P<0.05）;*表示同一发酵时间其他干燥方式与热风-真空冷冻干燥相比差异显著（P<0.05）。下同
Fig. 3. The change of the total sugar during the fermentation of dried longan fruit by hot air-vacuum freeze combined with drying
Different lowercase letters indicate significant difference of different fermentation time of the same drying method (P<0.05); * indicate significant difference between other drying methods and hot air-vacuum freeze combined drying at the same fermentation time (P<0.05). The same as below
