不同清洗处理对杏干色泽的影响  

Effect of Different Cleaning Treatments on the Color of Dried Apricot

作　　者：秦丽欢 于永春[2] 张大海[1] 闫文静 谢辉[1] QIN Li-huan;YU Yong-chun;ZHANG Da-hai;YAN Wen-jing;XIE Hui(Research Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Tekes County Agricultural Technology Extension Centre,Tekes 835500,China)

机构地区：[1]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091 [2]特克斯县农业技术推广中心,新疆特克斯835500

出　　处：《保鲜与加工》2021年第11期43-49,共7页Storage and Process

基　　金：新疆杏产业技术体系专项资金项目(XJCYTX-03)。

摘　　要：采用色差仪综合分析不同清洗剂、清洗剂浓度、清洗时间及烘干条件对杏干表面色泽的影响,寻找影响杏干色泽变化的主要因素,筛选杏干清洗及烘干工艺。结果表明,用柠檬酸和抗坏血酸作为清洗剂在一定程度上能降低杏干的褐变程度,提升杏干外观色泽品质;抗坏血酸作为清洗剂保持杏干色泽较好的工艺条件为:抗坏血酸浓度20 g/L,清洗时间30 min,烘干温度40℃,烘干时间30 min;柠檬酸作为清洗剂保持杏干色泽较好的工艺条件为:柠檬酸20 g/L,清洗时间10 min,烘干温度40℃,烘干时间30 min;柠檬酸(浓度20 g/L)和抗坏血酸(浓度20 g/L)(比例为1∶1)混合清洗组,在温度较高条件下,依旧能很好地保持杏干的色泽品质。The effects of different cleaning reagents,concentration,cleaning time and drying conditions on the difference in surface color of dried apricot were comprehensively analyzed by chromatometer to find out the main factors affecting the color change of dried apricot and screen the best cleaning and drying technology.The results showed that both citric acid and ascorbic acid treatment could reduce the browning degree of dried apricot and improve the appearance color quality of dried apricot to a certain extent.The best technology conditions of ascorbic acid treatment were as followed:ascorbic acid concentration 20 g/L,washing time 30 min,dring temperature 40℃,and drying time 30 minutes.The optimal conditions of citric acid treatment were:citric acid concentration 20 g/L,cleaning time 10 min,drying tempearture 40℃,and drying time 30 min.While for the mixed cleaning group(the ratio 1∶1)of citric acid(20 g/L)and ascorbic acid(20 g/L),the color quality of dried apricots could still be better maintained at higher temperature.

关 键 词：柠檬酸 抗坏血酸 清洗处理 色差仪 烘干色泽 

分 类 号：S662.2[农业科学—果树学] TS255.42[农业科学—园艺学]