为了探究枸杞微波干燥工艺，保证枸杞干燥品质，本文利用热风-微波组合干燥实验装置，对枸杞微波间歇干燥进行实验研究。根据响应面法设计理论，以干燥平均速率v、单位质量能耗Q和感官品质作为目标，利用隶属度的综合评分法对3个目标综合评分，探讨了微波功率密度、风速、微波脉冲比、微波介入时含水率对枸杞微波间歇干燥工艺的影响，建立了枸杞微波间歇干燥的二次多项式回归模型，并对枸杞微波间歇干燥工艺参数进行优化。结果表明：4个因素对综合得分的影响大小依次为：微波功率>脉冲比>含水率>风速；枸杞微波间歇干燥的最佳工艺参数为：微波功率为210 W~216 W、脉冲比为1.8、风速为0.7 m/s，初始含水率48%~50%，此时得到的枸杞干果品质最优，为进一步研究枸杞微波干燥设备及工艺提供了理论依据。

In order to explore the microwave drying process of chinese wolfberry and ensure the quality of wolfberry drying, the hot air-microwave drying experimental device was combined with the microwave intermittent drying of wolfberry in this work. According to the design theory of response surface methodology, taking the average drying rate v, the energy consumption per unit mass Q and the sensory quality as target parameters, the comprehensive rating method of membership degree was used to evaluate the three targets comprehensively. According to Box-Benhnken design theory, the response surface methodology was adopted to discuss the effects of microwave power density, wind speed, microwave pulse ratio and microwave interventional moisture content on the microwave and intermittent drying process of wolfberry. Meanwhile the quadratic polynomial regression model was established to optimize microwave intermittent drying process parameters of wolfberry. The results showed that the effects order of four factors on the comprehensive scores were as follows: microwave power > pulse ratio > moisture content > wind speed. The optimal parameters of microwave intermittent drying were microwave power of 210 W-216 W, pulse ratio of 1.8, wind speed of 0.7 m/s and the initial moisture content of 48%-50%. The quality of dried fruit of wolfberry was optimal at this time, which provided a theoretical basis for further research on microwave drying equipment and technology of wolfberry.

宁夏回族自治区科技支撑计划项目（NXK-2015122503）