制干温度对“果汁杏干”品质的影响  

Effect of dehydration temperature on the quality of “juice dried apricot”

作　　者：李慧琳 高伟 姚淑敏[1] 郭春晓[1] 郭芬芬 李冠喜[1] LI Huilin;GAO Wei;YAO Shumin;GUO Chunxiao;GUO Fenfen;LI Guanxi(College of Life Sciences,Qufu Normal University,273165,Qufu;Linyi Qiwei Canned Food Co.Ltd,273306,Pingyi,Shandong,PRC)

机构地区：[1]曲阜师范大学生命科学学院,曲阜市273165 [2]临沂奇伟罐头食品有限公司,山东省平邑县273306

出　　处：《曲阜师范大学学报（自然科学版）》2022年第1期100-105,共6页Journal of Qufu Normal University(Natural Science)

基　　金：江苏省自然科学基金(BK20151278);曲阜师范大学重大横向课题(HXKJ2019006)。

摘　　要：针对不同干制温度导致杏干果实发生褐变、水分含量不同、质地和感官品质降低等问题,探究不同制干温度对"果汁杏干"品质的影响,以期得出杏干最佳制干温度.以鲜杏为材料,通过设置不同温度(40℃,45℃,50℃,55℃,60℃)对杏进行低温烘烤,研究在不同制干温度下,杏干水分含量、生理指标及感官品质的变化.结果表明,处理温度在55℃时,通过维持杏干的水分含量在16%左右,可以较好地抑制杏干在干制期间总色差的升高,减缓总酸含量、抗坏血酸(Vc)含量、还原糖含量的下降,并且可以较好地维持杏干的营养品质和感官品质.In view of the browning,moisture content,texture and sensory quality of the dried apricots fruits caused by different drying temperatures,the effects of different dehydration temperatures on the quality of"juice dried apricots"are explored to obtain the optimal dehydration temperature of the dried apricots.This experiment takes fresh apricot as the material,by setting different temperatures(40℃,45℃,50℃,55℃,60℃)for low-temperature roasting of apricot,to study dried apricots’moisture content,physiological indicators and sensory quality changes at different dehydration temperatures.The results showed that by maintaining the moisture content of dried apricots at about 16%at 55℃,the increase of the total color difference of dried apricots during drying could be better inhibited,slow down the decrease of total acid content,ascorbic acid content and reducing sugar content,and can better maintain the nutritional and sensory quality of dried apricots.

关 键 词：制干温度 杏干 品质 

分 类 号：O175.8[理学—数学]