张树河　王桥凤　吴松海　李和平　李瑞美

摘 要：按照榨汁、澄清、熬煮传统红糖的加工工艺制作成块状红糖，每块重量为8 g，每块体积参数为长度×宽度×厚度=2.9 cm×1.8 cm×0.8 cm，利用鼓风干燥技术对红糖烘干工艺条件进行优化，分析了烘干时间、物料大小和烘干温度等因素对红糖水分失重的影响，结合色泽、香气、滋味和口感评价，确定了各因素的最佳范围，在此基础上进行三因素三水平的L9（33）正交试验，优化块状红糖的烘干工艺条件。结果表明：各因素对块状红糖烘干工艺的影响依次表现为物料大小>烘干温度>烘干时间，块状红糖最优烘干工艺为烘干时间20 h、物料大小1/2和烘干温度55℃，在此最优烘干工艺条件下得到的块状红糖色泽自然均匀呈红褐色，口感纯正，具有红糖的芳香味。

关键词：块状红糖;烘干工艺;条件优化;品质评价

中图分类号：TS 245 文献标志码：A 文章编号：0253-2301（2021）10-0001-05

DOI： 10.13651/j.cnki.fjnykj.2021.10.001

Optimization of Drying Process Conditions and Quality Evaluation of Lumpy Brown Sugar

ZHANG Shu-he1， WANG Qiao-feng2， WU Song-hai1， LI He-ping1， LI Rui-mei1

（1. Institute of Subtropical Agriculture， Fujian Academy of Agricultural Sciences， Zhangzhou， Fujian 363005， China;

2. Lipu City Huasu Town People′s Government of Guilin， Lipu， Guangxi 546600 ， China）

Abstract： According to the processing technology of juicing， clearing and boiling the traditional brown sugar， the lumpy brown sugar was made. The weight of each piece was 8 g， and the volume parameters of each piece were length×width×thickness=2.9 cm×1.8 cm×0.8 cm. Then， the drying process conditions of brown sugar were optimized by using the forced air drying technology. And the effects of the factors such as drying time， material size and drying temperature on the water loss of brown sugar were analyzed. By combining with the evaluation of color， aroma， taste and flavor， the optimal range of each factor was determined. On this basis， L9（33） orthogonal experiment with three factors and three levels was carried out to optimize the drying conditions of lumpy brown sugar. The results showed that the effect of various factors on the drying process of lumpy brown sugar was in the order of material size>drying temperature>drying time. The optimal drying process for the lumpy brown sugar was as follows： drying time of 20 h， material size of 1/2 and drying temperature of 55℃. Under the optimal drying process conditions， the lumpy brown sugar was naturally and evenly reddish-brown in color， with pure taste and aromatic odour of brown sugar.

Key words： Lumpy brown sugar; Drying process; Condition optimization; Quality evaluation

紅糖是以甘蔗为原料，经榨汁、澄清、熬煮过程，采用传统工艺制炼得到的红褐色粗糖[1]，整个生产过程中没有添加除石灰外的任何食品添加剂和化学试剂，完全保留了甘蔗原有的风味和营养物质，是一种未经过分离糖蜜与晶体的非分蜜糖[2-3]。红糖作为一种古老而传统的食品，广泛分布于世界各地，具有“温而补之、温而通之、温而散之”的作用，可益气养血、活血化瘀、祛风散寒、健脾暖胃、防龋固齿、促进生长、抗氧化、美容护肤与保持体内代谢平衡[4-6]，享有“东方的巧克力”之称，深受消费者青睐。

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