摘要
为探究怒江草果不同干燥方式的基本生产指标,以怒江新鲜的草果为原料,采用怒江实际生产中常用的 8 种干燥方式进行草果干燥,探究不同干燥方式的干燥成本、时间、鲜干比,分析加工所得草果干果的外观、水分及挥发油含量等理化指标.结果表明:8 种干燥方式干燥所需成本在 1.08～1.87 元/kg;干燥时间在 29.4～240.0 h;鲜干比为3.90～4.10,传统烟熏火烤的方式与新型干燥方式差异明显.在加工所得的干果物理性状方面,不同干燥方式加工所得的草果干果色泽、气味、贮存等差异显著;干果水分含量在(10.16±0.41)%～(13.09±0.57)%;干果挥发油含量在(0.87±0.11)～(1.32±0.07)mL/hg.因此,不同干燥方式所需干燥成本、时间、鲜干比及加工所得干果的理化特征有一定差异.生物质燃料无烟热风干燥、空气能热泵干燥、石墨烯电加热干燥 3 种干燥方式在生产指标及其加工所得草果干果的品质方面具有较明显的优势.研究结果可为优质草果干果的生产加工以及干燥技术优化提供理论指导.
Abstract
To explore the differences in drying parameters among different drying methods and the physicochemical indices of Nujiang Amomum tsao-ko dried fruit.In November-December 2022,fresh A.tsao-ko from Nujiang as raw material and eight drying methods commonly used in the actual production of Nujiang Prefecture were used to dry A.tsao-ko.The drying cost,time,and fresh-to-dry ratio of the different drying methods were investigated.The appearance,moisture,and volatile oil con-tent of dried A.tsao-ko were analyzed.The results revealed that the drying costs of the eight drying methods ranged from 1.08～1.87 yuan·kg-1.The drying time was in the range of 29.4～240.0 h.The fresh-dry ratio was 3.90～4.10,and the difference between the traditional smoked fire baking methods and the new drying methods was distinct.In terms of the physical proper-ties of the dried fruits obtained by processing,the color,odor,and storage of the dried fruits from A.tsao-ko differed signifi-cantly.The moisture content of the dried fruits ranged from(10.16±0.41)%～(13.09±0.57)%.The volatile oil content in the dried fruit was(0.87±0.11)～(1.32±0.07)mL·hg-1.Therefore,there are differences in the drying cost,time,fresh-to-dry ratio,and physical and chemical characteristics of dried fruits obtained via different drying methods.The new drying methods of biomass fuel,such as smokeless hot air drying,air energy heat pump drying,and graphene electric heating,have distinct ad-vantages in the production index and the quality of dried A.tsao-ko.The research results can provide theoretical guidance for the production and processing of high-quality dried A.tsao-ko and the optimization of drying technology transformation.
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