不同干燥方式对无核紫葡萄干品质的影响  

The Effect of Quality for Seedless Purple Raisins by Different Drying Methods

作　　者：徐新风 张英丽[2] 陈计峦[2] 江英[2] 

机构地区：[1]石河子质量与计量检测所,新疆石河子832000 [2]石河子大学食品学院,新疆石河子832003

出　　处：《农产品加工（创新版）（中）》2010年第10期48-50,65,共4页Farm Products Processing

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A04)

摘　　要：采用自然干燥和太阳能干燥2种方式,对无核紫葡萄进行干燥研究,每种干燥方式又分别采用无处理和促干剂浸泡处理。测定在2种干燥方式下所得无核紫葡萄干的水分、总糖、总酸、矿物质元素、花青素和沙尘含量。结果表明,无核紫葡萄干水分含量为15%～19%;总糖含量约74%;总酸含量为1.4%～1.7%;VC含量采用太阳能干燥的比自然干燥的高;花青素含量是经促干剂处理的比未经促干剂处理的含量高,而经太阳能干燥的比经自然干燥的含量低;太阳能干燥比自然干燥的葡萄干中含沙尘量低。Seedless purple grapes is dried through the two drying methods of natural drying and solar drying,each drying methods for no treatment and promoting dry reagent were used.The content of the water,sugar,acid,mineral,anthocyanin and dust in seedless purple raisins is measured.The results showed that：the water content of seedless purple raisins in between 15%～19%;total sugar content of about 74%;total acid content of between 1.4%～1.7%;VC content of dried using solar drying than natural high;anthocyanin content is much higher by promoting dry reagent treatment than without promoting dry reagent,but by solar drying than by natural drying is lower;the dust content of raisins is lower in solar drying than natural drying.

关 键 词：无核紫葡萄 自然干燥 太阳能干燥 品质 

分 类 号：TS205.1[轻工技术与工程—食品科学]