成熟度对柿子片干燥特性及品质影响  

Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices

作　　者：盛金凤[1,2,3] 零东宁 王雪峰[1,2] 李昌宝 李江阔 罗自生[5] 雷雅雯 孙健 SHENG Jinfeng;LING Dongning;WANG Xuefeng;LI Changbao;LI Jiangkuo;LUO Zisheng;LEI Yawen;SUN Jian(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Guangxi Banana Preservation and Processing Research Center of Engineering Technology,Nanning 530007,China;National Agricultural Product Preservation Engineering Technology Research(Tianjin),Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西香蕉保鲜与加工工程技术研究中心,广西南宁530007 [4]国家农产品保鲜工程技术研究中心(天津)天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [5]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2021年第20期69-75,共7页Science and Technology of Food Industry

基　　金：广西科技重大专项(桂科AA17204038);广西自然基金项目(2020GXNSFAA159058);‘八桂学者’工程专项经费([2016]21);“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202115);广西科技基地和人才专项(桂科AD17129011)。

摘　　要：为明确成熟度对柿子加工产品品质影响,确定加工柿子片适宜原料成熟度,本文研究柿子片加工过程中干燥特性及产品质构、色泽、营养及感官品质。结果表明,成熟度越高,干燥阶段前5 h柿子片干燥速率越低;柿子片还原糖、可溶性果胶含量随着成熟度的增加呈现整体增加的趋势,柿子片VC含量、可溶性单宁、硬度和胶着性随着成熟增加而逐渐下降;成熟度Ⅲ、Ⅳ的柿子片可溶性单宁含量分别为0.095%、0.041%;色泽L^(*)、a^(*)、b^(*)值随着成熟度增加先升高后下降至30.32、9.77、17.50。成熟度越高,柿子片感官评分越高。综合可知,成熟度Ⅲ、Ⅳ的柿子比较适宜加工柿子片产品,且成熟度Ⅳ加工的产品品质最佳。In this paper,in order to clarify the effect of maturity on the quality of processed persimmon products and determine the suitable raw material maturity,the drying characteristics,texture,color,nutrition and sensory quality of processed persimmon slices were studied.The results showed that the higher the maturity,the lower the drying rate of persimmon at initial 5 h of dry stage.And the content of reducing sugar and soluble pectin of persimmon slices increased with the increase of maturity,while the content of VC,soluble tannin,hardness,and adhesion of dried persimmon slices decreased.While soluble tannin content of dried persimmon slices persimmon was 0.095%and 0.041%when maturity wasⅢ,Ⅳ.L^(*),a^(*)and b^(*)after drying of persimmon firstly increased and then decreased to 30.33、9.77、17.50 with the increase of ripeness.The higher the maturity,the higher sensory score of dried persimmon slices.Comprehensively,maturityⅢ,Ⅳpersimmon were suitable for processing dried persimmon product,and quality of product using maturityⅣwas the best.

关 键 词：成熟度 柿子片 干燥特性 品质 

分 类 号：TSS255.1[轻工技术与工程]