本文以块状红糖的干燥速率、溶解性、总酚含量、色值和糖分含量的变化为考察指标，对比分析了热风干燥和真空干燥在不同干燥温度（45 ℃、50 ℃、55 ℃、60 ℃、65 ℃、70 ℃）下块状红糖的干燥速率及理化性质的影响。结果表明：两种干燥方法对块状红糖的干燥速率、溶解性和总酚含量的影响有显著差异（p<0.05），而对色值、蔗糖含量、葡萄糖含量和果糖含量无显著影响（p>0.05）。在70 ℃真空干燥中，干燥速率为1.36±0.03 mg水/min；红糖的溶解时间最快，仅为317±6 s；总酚含量为5.60±0.04 mg GAE/g，保留率达到94.92%；红糖色值为19900±100 IU，增加率仅为10.56%。综合考虑，认为不同方法和不同温度对块状红糖干燥速率及理化性质有较大的影响，且块状红糖的干燥处理宜使用真空干燥方法，干燥温度以70 ℃为最适宜。

In this work, the drying rate, solubility, total phenol content, color value and sugar content of brown sugar were used as indicators to evaluate the effects of hot air drying and vacuum drying at different drying temperatures (45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃) on drying rate and physical and chemical properties of brown sugarby. Results indicated that the two drying methods had significant effects on the drying rate, solubility and total phenol content of the brown sugar (p<0.05), but the color value, fructose content, glucose content and sucrose content were not significantly different (p>0.05). In vacuum drying at 70 ℃, the drying rate was 1.36±0.03 mg water/min, brown sugar had the fastest dissolution time of only 317±6 s, total phenol content was 5.60±0.04 mg GAE/g, retention rate was 94.92%, brown sugar color value was 19900±100 IU, the increase rate was only 10.56%. In conclusion, different methods and different temperatures had a greater influence on the drying rate and physical and chemical properties of brown sugar. The optimal condition of the drying treatment of brown sugar was vacuum drying, and the drying temperature was 70 ℃.

广西自治区重点研发计划项目（桂科AB17195069）；广西自治区科技重大专项（桂科AA17204092）