摘要:本研究采用冷凍干燥-真空微波組合干燥技術制備小番茄脫水制品，以期縮短干燥時間、改善小番茄脫水制品的營養和外觀品質。以干燥過程中水分、維生素C、色澤、體積密度、復水比以及綜合感官評分等為試驗測定指標，通過單因素試驗和正交設計試驗，研究確定冷凍干燥預干燥與微波真空脫水后續干燥的水分轉換點和工藝技術參數。結果表明，小番茄組合干燥的最佳技術參數為：在70℃下熱燙預處理60s，然后于-53℃下真空冷凍干燥12h，最后于微波功率6 kW、溫度為55℃條件下干燥200 s。在此條件下所得制品的維生素C損失率為33%，復水比為4.79，收縮率為0.63，其感官品質和營養成分接近真空冷凍干燥的效果，同時聯合干燥方式也能大大節省干燥時間和降低能耗。

關鍵詞 小番茄；真空微波干燥；真空冷凍干燥；組合干燥

Abstract:In this study, the combined freeze and microwave vacuum drying technology were used to preparation of dehydrated cherry tomatoes, in order to shorten the drying time, improve nutrition and appearance quality of cherry tomato dehydration products. The drying process water, vitamin C, color, bulk density, rehydration ratio and sensory score for the experimental determination of indicators by single factor experiment and orthogonal design study to determine the freeze-dried pre-drying and microwave vacuum dehydration subsequent drying The conversion of water points and technology parameters. The results show that the combination of small tomatoes dried best technical parameters: 70°C under blanching pretreatment 60s, and then at -53℃ under vacuum freeze-drying12h, last in microwave power 6kW, temperature dry conditions at 55°C for 200s. Under this condition, the loss of vitamin C of the resulting products was 33%, the rehydration ratio of 4.79, shrinkage ratio of 0.63, close to vacuum freeze-drying effect of their sensory quality and nutrients, combined drying can greatly save the drying time and reduce energy consumption.

Keywords Cherry tomatoes; Vacuum freeze-drying; Vacuum microwave drying; Combined drying