采用真空冷冻干燥、微波真空干燥、真空干燥及热风干燥4种方法制成荔枝果肉干,从荔枝干的Vc、还原糖、总糖、总酸和色泽以及质构等几方面指标进行分析和品质评价,结果表明:真空冷冻干燥法制成荔枝干的品质最好,微波真空干燥法和真空干燥法次之,热风干燥最差。
Dried lichee was prepared by vacuum freeze drying,microwave-vacuum drying,vacuum drying and hot air drying.The content of Vc,reducing sugar,total sugar,and total acid,color,texture of the dired lichee by those four dying methods were analyzed.The results showed that: the quality of dried lichee by vacuum freeze drying was the best,microwave-vacuum drying and vacuum drying were followed by and hot air drying was the worst.
