“中仁3号”杏肉制干研究初探  

Preliminary Study on Drying of‘Zhongren NO 3’Apricot Meat

作　　者：宋安庆 王治军 马晓洁 Song Anqing;Wnag Zhijun;Ma Xiaojie(Yanshi Forestry Technology Extension Station , Luoyang , Henan ,471999 , China;Luoyang Academy of Agricultural and Forestry Sciences , Luoyang , Henan ,471023 , China;Luoyang Wang Cheng Park , Luoyang , Henan , 471000, China)

机构地区：[1]偃师市林业技术推广站,河南洛阳471999 [2]洛阳农林科学院,河南洛阳471023 [3]洛阳市王城公园,河南洛阳471000

出　　处：《绿色科技》2019年第6期202-204,共3页Journal of Green Science and Technology

基　　金：国家科技支撑项目(编号:2013BAD14B02)

摘　　要：为筛选出适合"中仁3号"杏制干时对果实成熟度的要求、不同立地栽培条件制干的差异以及适合制干干燥的方法,选择"中仁3号"杏不同成熟度鲜果制干后,比较了可溶性固形物、杏干重、制干时间等指标的差异;比较了干旱地与水浇地所产出的‘中仁3号’杏制干后的差异;选择不同干燥方法干燥‘中仁3号’杏后,比较了可溶性固形物,杏干重,制干时间等指标的差异。结果表明:"中仁3号"在成熟度II时,制干率最小,杏干黄色,颜色均匀,且肉质较硬,非常适合商品性要求;"中仁3号"在干旱地区栽培比水浇地的可溶性固形物含量较高,制干时间较短,制干率较低与果实的含水量有关;"中仁3号"在自然晾晒制干要比烘烤制干时间长,卫生条件差,霉坏腐烂的较多,品质不均匀;但烘烤的成本较高,需要大量的能源,不适合大量生产。[Objective]To select suitable methods for drying of ‘ Zhongren No 3'apricot, including the requirement of fruit maturity, the difference of drying under different site cultivation conditions and drying methods.[Method] After drying fresh apricot fruits of different maturity, the differences of soluble solids, dry weight and drying time were compared;the differences of dry apricot fruits of ‘Zhongren No 3’produced in arid land and irrigated land were compared;after drying ‘Zhongren NO 3' Apricot Fruits by different drying methods, the differences of soluble solids, dry weight and drying time were compared.[Results]‘ Zhongren No. 3' had the lowest drying rate at maturity II, yellow dried apricots, uniform color, and hard meat quality, which was very suitable for commercial requirements;The content o￡ soluble solids in the irrigated land is higher, the drying time is shorter, and the drying rate is lower than the water content of the fruit;"Zhongren NO 3" in natural air drying is longer than baking drying time with poor sanitation conditions, moremildew and decay anduneven quality;but the cost of baking is higherand requires a lot of energy, which is not suitable for mass production.

关 键 词：中仁3号 杏肉 制干 研究 

分 类 号：R284[医药卫生—中药学]