以枸杞鲜果为原料,探究枸杞真空微波干燥的最佳工艺条件。在单因素实验的基础上结合响应面设计试验,参考模糊数学感官评价结果和总酚、类胡萝卜素、多糖含量变化趋势优化干燥工艺。并对真空微波干燥枸杞的感官品质进行权重分析,得到权重集C=(色泽0.29,形状0.25,滋气味0.26,组织结构0.20),通过回归模型得到真空微波干燥枸杞最佳工艺条件为:功率质量比1∶1、真空度70 kPa、装载量300 g,得到的产品色泽均匀、外形平整、风味醇厚,组织结构完整,感官评分为90.14分,总酚、类胡萝卜素、多糖含量分别为2 826.83、858.92、1 768.29 mg/kg。模糊数学评价与响应面法相结合优化枸杞真空微波干燥工艺切实可行,对于枸杞的干燥具有良好的实践参考价值。
This study adopted fresh Lycium barbarum L. as research object to explore its optimal vacuum microwave drying condition. Single factor experiments, response surface method, fuzzy mathematical sensory evaluation method and variations in total phenol, carotenoids and polysaccharides were involved for optimization. The weight collection (C) was obtained via weight analysis of sensory quality of Lycium barbarum L. of which, color, shape, smell and structure accounted for 0.29, 0.25, 0.26 and 0.20, respectively. The optimal drying condition was found as follows: ratio of power to quality was 1∶1, 70 kPa vacuum and 300 g loading capacity. Under this condition, the sensory score of the product was 90.14 points, and it had smooth surface with no color streaks and also had mellow flavor and a complete structure. Moreover, the contents of total phenol, carotenoids and polysaccharide were 2 826.83, 858.92, 1 768.29 mg/kg, respectively. In conclusion, combination of fuzzy mathematics evaluation and response surface method is feasible for optimizing vacuum microwave drying process of Lycium barbarum L., which can be a reference for its further drying practice.
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