基于因子分析研究保湿制干对阿克苏地区骏枣品质影响  

Effect of the humidifying dried on quality of Jun jujube from Aksu by factor analysis

作　　者：王萍[1] 杨保求[1] 李述刚[1] 李传峰[2] 向延菊[1] WANG Ping YANG Bao-qiu LI Shu-gang LI Chuan-feng XIANG Yan-ju(College of Life Sciences, Tarim University, Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar 843300 College of Mechanical and Electronic Engineering, Tarim University, Alar 8433000)

机构地区：[1]塔里木大学生命科学学院,南疆特色农产品加工兵团重点实验室,阿拉尔843300 [2]塔里木大学机械电气化工程学院,阿拉尔843300

出　　处：《食品科技》2016年第11期43-48,共6页Food Science and Technology

基　　金：新疆生产建设兵团科技型中小企业技术创新资金项目(2014BD006);新疆生产建设兵团青年科技创新资金专项(2014CB006);塔里木大学校长基金科技成果转化与示范项目(TDXKTG201401);塔里木大学校长基金项目(TDZKSS201421);农业科技成果转化资金项目(2014G41000043);国家自然科学基金项目(C200701)

摘　　要：为了探索南疆骏枣在保湿制干过程中品质变化及主要的影响因素,以南疆农一师骏枣为原料,通过目前企业采用的变温保湿制干方式,对干制过程中骏枣的各项物化特性进行测定,并对其品质变化指标进行因子分析。实验结果表明:骏枣保湿制干过程中红枣的水分含量制干前期呈波浪形上升,后其呈缓慢下降趋势,单果重、硬度和弹性、黄酮、a值和b值呈整体下降趋势,咀嚼性、胶黏性、L值、总糖呈现先下降后上升的趋势,灰分、多糖、总酸和还原糖含量呈现总体上升趋势,果型指数变化不显著,三萜酸含量在制干11 h内呈直线下降,之后趋于平稳。通过因子分析得出保湿制干骏枣的3个主成分,即营养指标、感官指标、口感指标,其累计方差占到总方差80.656%。In order to explore the south Xinjiang Jun jujube quality change in the process of humidifying dried and main influencing factors of this experiment in southern Xinjiang agricultural division Jun jujube as raw material, through the enterprise adopts variable temperature humidification system of the dry method, the various physical and chemical characteristics of Jun jujube in the process of dried jujube were determined, and the quality change index factor analysis. Experimental results show that Jun jujube humidification system of dry jujube during the process of the early stage of the moisture content of dried undulate rise, after its slow decline trend, single fruit weight, hardness and elasticity, flavonoids, a valueand b value of the overall downward trend, chewiness, glue viscosity, the L value, total sugar showed a trend of decline after rising first, ash, polysaccharides, total acid and reducing sugar content presents the overall upward trend, fruit shape index change was not significant, triterpenoid acid content in dried 11 h in a straight line down, then leveled off. Humidification system dry Jun jujube factor analysis of three principal components, namely, nutrition index, the sensory index, taste index, its cumulative variance accounted for 80.656% of the total variance.

关 键 词：保湿制干 因子分析 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]