不同干燥方法对无核白葡萄干品质的影响  

The Effect of Different Drying Methods on the Quality of White Seedless Raisins

作　　者：雷静[1] 王婷[1] 韩琛[1] 陈玲[1] 郝庆[1] 

机构地区：[1]新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番838000

出　　处：《新疆农业科学》2013年第2期254-259,共6页Xinjiang Agricultural Sciences

基　　金：科技人员服务企业行动项目"葡萄无害化生产及绿色葡萄干精加工技术示范"(2009GJ40044)

摘　　要：[目的]研究不同干燥方法对无核白葡萄干品质的影响。[方法]以新鲜无核白葡萄为实验材料,采用晒干、晾干、恒温鼓风干燥、常温鼓风干燥、真空冷冻干燥、微波干燥6种干燥方法,以葡萄干燥速度、葡萄干的感官指标及含糖量、含酸量、VC含量为评价指标,比较不同干燥方法的效果。[结果]不同干燥方法对无核白葡萄干燥速度的影响,其中微波干燥时间最短,为3 d,晾干时间最长,为13 d;真空冷冻干燥的葡萄干含糖量最高,为78%,晒干的葡萄干含糖量最低,为72%;真空冷冻干燥的葡萄干总酸含量最低,为1.62%,晒干的葡萄干总酸含量最高,为2.05%;真空冷冻干燥的葡萄干VC含量最高,为11.54 mg/100 g,晒干的葡萄干含量最低,为7.9 mg/100 g;真空冷冻干燥和微波干燥的感官指标较好。[结论]微波干燥及真空冷冻干燥法对无核白葡萄干品质的效果较好。[ Objective ] To study the effect of different drying methods on the quality of white seedless raisins. [ Method ] Fresh white seedless grape was taken as raw material and drying rate, sense organ index, total sugar, total acid, VC content were taken as the evaluation indexes. Open - air drying in the sun, open - air drying, blasting drying, microwave drying and vacuum freeze - drying were adopted to dry fresh white seedless grape, and then the influence of drying methods on the quality of white seedless grape was studied. [ Result] The effect of different drying methods on the drying rate for white seedless raisin are： microwave drying time is the shortest, only three days, open -air drying time is the longest, lasting for 13 days. The effect of total sugar for white seedless raisin by different drying method ： total sugar by vacuum freeze - drying is 78%, total sugar by open - air drying in the sun is 72%. The effect of total acid for white seedless faisin by different drying method ： total acid by vacuum freeze - drying is 1.62% , total acid by open - air drying in the sun is 2.05 %. The effect of VC content for white seedless faisin by different drying method ： VC content by vacuum freeze - drying is 11.54 mg/100 g, VC content by open - air drying in the sun is 7.9 mg/100 g and sense organ index by vacuum freeze - drying and microwave drying is the best. [ Conclusion ] The Effect of Quality for white seedless faisin by vacuum freeze - drying and microwave drying is the best.

关 键 词：无核白葡萄干 干燥 品质 影响 

分 类 号：S663.1[农业科学—果树学] S609.3[农业科学—园艺学]