无核白葡萄热风干制过程非酶褐变的研究  

Seedless White Grapes Hot Air Drying Process Research of Non Enzymatic Browning

作　　者：王文文 马锦陆 宋生建 郑伟 曹雪琴 WANG Wenwen;MA Jinlu;SONG Shengjian;ZHENG Wei;CAO Xueqin(Xinjiang Academy of Analysis and Testing,Urumqi 830011;Institute for the Control of Agrochemicals of Xinjiang,Urumqi 830049;Science and Technology Project Service Center of Xinjiang Uygur Autonomous Region,Urumqi 830011)

机构地区：[1]新疆维吾尔自治区分析测试研究院,乌鲁木齐830011 [2]新疆维吾尔自治区农药检定所,乌鲁木齐830049 [3]新疆维吾尔自治区科技项目服务中心,乌鲁木齐830011

出　　处：《食品工业》2021年第10期118-122,共5页The Food Industry

基　　金：新疆维吾尔自治区公益性科研院所基本科研业务经费资助项目(KY2019054)。

摘　　要：为提高新疆无核白葡萄干绿品级率,研究无核白葡萄热风干制过程中非酶褐变的发生规律,以无核白葡萄为试验材料,分别设置30℃和40℃这2种干制条件,测定制干过程的干制速率、还原糖、果糖、葡萄糖、氨基态氮、氨基酸与VC含量的变化。结果表明, 40℃条件下葡萄干制速率较快,但褐变程度较30℃更为明显。40℃条件下葡萄干制过程中还原糖、果糖、葡萄糖、氨基态氮、氨基酸和VC含量均存在与30℃不同程度的变化差异。葡萄热风干制过程存在一定程度的非酶褐变, 40℃热风干制条件下无核白葡萄发生以美拉德反应为主的非酶褐变较30℃更为明显。In order to study the non-enzymatic browning of seedless white grapes during hot air drying, the drying rate,reducing sugar, fructose, glucose, amino nitrogen, amino acids and VC contents of Thompsons seedless grapes were determined at 30 ℃ and 40 ℃, respectively. The results showed that the processing rate of raisins was faster at 40 ℃,but the browning degree was more obvious than that at 30 ℃. The contents of reducing sugar, fructose, glucose, amino nitrogen, amino acid and VC in raisin processing at 40 ℃ were different from those at 30 ℃. There was a certain degree of nonenzymatic browning in the hot air drying process of grape, and the nonenzymatic browning of seedless white grape with Maillard reaction at 40 ℃ was more obvious than that at 30 ℃.

关 键 词：葡萄 热风干燥 非酶褐变 美拉德反应 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]