烘干对甜瓜制干的影响  

The Effect of Drying on Melon Drying

作　　者：杜娟 肉克亚木·苏来曼 热比古丽·哈力克 祝国庆 黎万春 廖新福 李学文 DU Juan;SULAIMAN Roukeyamu;HALIKE Rebiguli;ZHU Guoqing;LI Wanchun;LIAO Xinfu;LI Xuewen(Research School of Grapes and Melons of Xinjiang Uygur Autonomous Region,Shanshan,Xinjiang 838201,China;College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi,Xinjiang 830000,China)

机构地区：[1]新疆维吾尔自治区葡萄瓜果研究所,新疆鄯善838201 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000

出　　处：《天津农业科学》2021年第8期81-86,共6页Tianjin Agricultural Sciences

基　　金：不同干燥方法对哈密瓜内部结构和复水品质的影响(2017Q073);甜瓜纸片加工关键技术研究(2019BJ010);葡萄、甜瓜产品关键工艺技术研究与开发(KY2021)。

摘　　要：以新鲜甜瓜为试材,以甜瓜干的品质为指标,筛选出口感最佳、色泽最优的甜瓜片,研究热风干燥对甜瓜干的酸度、糖度、抗坏血酸含量的影响。甜瓜厚度为4,6,8 mm,蒸馏水、Vc酸水、柠檬酸水中浸泡,20 min后取出;热风干燥箱温度为50℃,60℃,70℃,通过感官评价选出最佳的甜瓜片。结果表明,甜瓜片越厚,热风干燥箱内调节温度越低,甜瓜片的酸度、甜度、Vc含量的损失越小;Vc水浸泡、8 mm厚度的甜瓜片得分最高。综上,8 mm厚度的甜瓜片,经Vc水进行前处理,50℃烘干得到的甜瓜干,营养成分损失最少,在外观、色泽和滋味方面最佳。The fresh melon was used as the test material,and the quality of dried melon was used as the index to screen the best taste and color of melon slices,and the effects of hot air drying on the acidity,sugar content and ascorbic acid content of dried melon were studied.The muskmelon with that thickness of 4,6 and 8 mm were soaked in distilled wat,Vc acid water and citric acid water for 20 min utes and then were taken out.The temperature of hot air drying oven was 50℃,60℃and 70℃,and the best melon slices were selected by sensory evaluation.The results showed that the thicker the slices were and the lower the temperature was,the less the loss of acidity,sweetness and Vc content were.Melon slices of 8mm thickness that soaked in Vc water won the highest score.The dried muskmelon which had been prepared by pretreating muskmelon slices of 8mm thickness with Vc water and drying at 50℃,had the least loss of nutrients and the best appearance,color and taste.

关 键 词：甜瓜 热风干燥 甜瓜干:烘干 干制 理化指标 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]