Abstract: In order to determine the optimum ratio of dry-dried red jujube powder to microwave-dried jujube powder, based on the determination of microwave drying conditions in the previous experiments, the single factor and orthogonal experiments were applied to microwave drying jujube powder. The powder collection rate and sensory evaluation indicators were comprehensively evaluated to investigate the effect of microwave drying.
The results showed that the microwave drying equipment was the main dry aid for maltodextrin, the ratio of the total solids of jujube pulp to the main dry agent was 4:6, the microwave power was 360 W, and the intermittent microwave heating method was 10 s/60 s. When the thickness of the material is 4 mm, the optimized optimum ratio of the dry aid is 15.0% of β-cyclodextrin, 2.5% of soy protein isolate, 13.0% of soluble starch, and 3.0% of lecithin. The optimized technical process can achieve the maximum saving of production energy consumption, improve the powder collection rate and sensory evaluation effect of the product, and the appearance color of the product is red to slightly yellow.
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