目的 缩短枸杞子干燥时间，增加其货架期，改善其干制品品质，以期为枸杞子干燥产业的发展提供技术支持。方法 以鲜枸杞子为试验材料，采用渗透、超声、热烫、超声＋渗透和超声＋热烫方式对其进行预处理后，进行远红外干燥试验，研究不同预处理方式对枸杞子远红外干燥特性的影响规律，并利用Weibull分布函数对其干燥过程进行拟合，分析其干制品品质和微观结构的变化规律。结果 枸杞子经预处理后能显著减少干燥时间，增加干燥速率，其中与无预处理干燥相比，热烫预处理后的干燥时间缩短了27.5%，并且其物料的水分比下降最快，干燥速率最高；Weibull分布函数能够较好地模拟不同预处理条件下枸杞子的远红外干燥过程，其中决定系数（r²）为0.991 73～0.999 15，χ²值（拟合程度的评价指标）为8.13 41×10^-5～8.846 79×10^-4，尺度参数（α）和形状参数（β）所描述的变化规律与干燥曲线中反映的一致；超声＋渗透后进行干燥所得干制品的色泽（6.756 4）与鲜样差别最小，物料内部的多糖含量（991.27 mg/g·DW，DW表示物料干质量）最高，预处理可以明显减少干燥过程中物料的甜菜碱损失；超声＋渗透组对其表面的破坏最小，所得干制品的微观结构空隙最多。结论 干燥前对枸杞子进行超声＋渗透预处理，不仅能缩短干燥时间，还能改善其干制品品质。

Objective To shorten the drying time of Lycium barbarum, increase its shelf life, improve the quality of dried L. barbarum products, and provide technical support for the development of wolfberry drying industry. Methods Using L. barbarum as experiment material, after being permeated, ultrasonic treating, blanching, ultrasonic treating + permeation and ultrasonic treating + blanchting, far infrared drying test was carried out. The effects of different pretreatment methods on the far-infrared drying characteristics of L. barbarum were studied. Weibull distribution function was used to fit the drying process. The quality and microstructure of dried L. barbarum products were analyzed. Results After being pretreated, the drying time of L. barbarum was significantly reduced, the drying rate was increased; Compared with L. barbarum without pretreatment before pre-dried, drying time after blanching pretreatment shortened 27.5%, the moisture ratio of the material decreased fastest, and drying rate was the highest. Weibull distribution function can simulate the far infrared drying process of L. barbarum under different pretreatment conditions. The range of r² and χ² was 0.991 73-0.999 15 and 8.13 41×10^-5-8.846 79×10^-4. The drying characteristics described by scale parameter (α) and shape parameter (β) were consistent with those in the drying characteristic curve. The dried product pretreated with ultrasound + permeation had the smallest color difference (6.756 4) compared with the fresh sample. The polysaccharide content inside the material (991.27 mg/g·DW) was the highest; The microstructure of the dry product obtained by the ultrasound + penetration group had the most voids, and the drying treatment had the least damage to its surface. Conclusion Ultrasonic and osmotic pretreatment of L. barbarum before drying can not only shorten the drying time, but also improve the quality of its dried products.

R283.1

甘肃省科技重大专项（2060404）；甘肃农业大学科技创新基金-学科建设基金项目（GSAU-XKJS-2018-187）