摘 要本实验以榴莲壳为主要原料，利用微波干燥技术制备榴莲壳粉。首先用感官评价作为指标，进行单因素试验，研究了漂烫时间、料液比、均质时间、铺料厚度、微波功率这五个因素对榴莲壳粉品质的影响。再在单因素的基础上，选取漂烫时间、铺料厚度、微波功率这三个影响较显著的因素进行响应面优化。最终获得最佳榴莲壳粉制备最佳工艺条件：料液比为 1：6，均质时间为 5.2min，漂烫时间为 109.06min，铺料厚度为 1.32cm，微波功率为297.85W 时，此时感官评分达到最高值为 85.65 分。最后，在最优工艺的基础上对榴莲壳粉的配方进行调配，得到最佳配方为：榴莲果肉添加量为8%、白砂糖添加量为 15%、柠檬酸添加量为 2%，此时感官评分最高，达到91 分。关键词：榴莲壳；微波干燥；响应面优化1Abstract In this experiment, durian shell was used as the main raw material, and durian shell powder was prepared by microwave drying technology. Firstly, taking sensory evaluation as an index, a single factor experiment was conducted to study the effects of blanching time, solid-liquid ratio, homogenization time, spreading thickness and microwave power on the quality of durian shell powder. Then on the basis of single factor, the response surface optimization was carried out by selecting the three significant factors of blanching time, paving thickness and microwave power. Finally, the best technological conditions for the preparation of durian shell powder were obtained: the ratio of material to liquid was 1 ： 6, the homogenization time was 5.2min, the blanching time was 109.06min, the coating thickness was 1.32cm, and the microwave power was 297.85W W. At this time, the highest sensory score was 85.65 points. Finally, the formula of durian shell powder was formulated on the basis of the optimal process, and the optimal formula was obtained as follows: durian pulp 8%, white granulated sugar 15%, citric acid 2%, at this time the sensory score was...
