作　　者： (徐鑫）; (张静林）; (陶阳）; (苏丽娟）; (韩永斌）; (张杰瑜）; (王方芳）;

机构地区： 六安职业技术学院,安徽六安237158

出　　处： 《食品与发酵工业》 2017年第8期177-184,共8页

摘　　要： 该文以"苏龙一号"樱桃番茄品种作为试材,首先对其进行渗透预脱水处理,然后系统研究了热风干燥、微波干燥和真空干燥对樱桃番茄干燥特性和品质的影响。将样品干燥至水分含量为(20±1)%,微波干燥所需时间短,能耗低,但干燥后可溶性糖和番茄红素含量显著低于热风和真空干燥后的样品;真空干燥后样品可溶性糖和番茄红素含量与热风干燥的样品无显著性差异,但真空干燥达到相同干燥效果相对于热风干燥耗时长。实验确定渗透预脱水后樱桃番茄的合适干燥方式为60℃热风干燥,此条件下,营养成分损失相对较少,色泽佳,能耗低。 Osmotic dehydration and drying were two important processes to produce dried cherry tomato products. In this paper,cherry tomatoes of cuhivar ＂SU LONG NO. 1＂ were used as the experimental materials. Samples were first treated by osmotic dehydration. Next, hot-air drying, microwave drying and vacuum drying were used to dry cherry tomatoes. It was found that microwave drying spent less time to water content to （20 ± 1 ） % compared to hot-air drying and vacuum drying, and the energy consumption during microwave drying was also lower than that of during hot-air drying and vacuum drying. However,the contents of soluble sugar and lycopene in dried cherry tomato after microwave drying were lower than that in cherry tomato after hot-air drying and vacuum drying. The contents of soluble sugar and lycopene in samples treated by hot-air drying were similar to that treated by vacuum drying. The drying rate of vacuum drying was lower than that of hot-air drying. In summary, the best methodology for cherry tomato drying was hot-air drying at 60℃. Under this condition,the loss of nutrients and energy consumption were relatively low, and the color of dried cherry tomato was satisfactory.

关 键 词： 樱桃番茄 渗透预脱水 热风干燥 微波干燥 真空干燥