食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 40 - 46

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033352

研究报告

浸硫处理结合热风干燥对杏干品质的影响

  • 承春平 ,
  • 陈恺 ,
  • 王雪妃 ,
  • 张汉禹 ,
  • 王田 ,
  • 许铭强 ,
  • 杨海燕
展开
  • (新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
硕士研究生(陈恺高级实验师为通信作者,E-mail:chenk117@sohu.com)

收稿日期: 2022-08-17

  修回日期: 2022-08-29

  网络出版日期: 2023-07-13

基金资助

国家重点研发计划项目(2019YFD1002303-2);2020年中央财政林草科技推广示范项目([2020]TG19号)

收起

Effect of sulfur soaking combined with hot air drying on the quality of dried apricot

  • CHENG Chunping ,
  • CHEN Kai ,
  • WANG Xuefei ,
  • ZHANG Hanyu ,
  • WANG Tian ,
  • XU Mingqiang ,
  • YANG Haiyan
Expand
  • (School of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2022-08-17

  Revised date: 2022-08-29

  Online published: 2023-07-13

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摘要

以新疆赛买提杏为原料,采用亚硫酸盐护色结合自然晒制方式,以二氧化硫残留量、感官评分及色泽为考察指标,优化亚硫酸盐护色工艺参数。进一步通过最佳亚硫酸盐护色工艺结合热风干燥处理,采用主成分分析法研究热风干燥温度对杏干中营养组分与非酶褐变的相关性。结果表明,最佳护色工艺为亚硫酸盐质量浓度4 g/L,浸硫温度30 ℃,浸硫时间6 h,制得的杏干感官评分79.24分,二氧化硫残留量为0.08 g/kg,符合国标规定干果中二氧化硫残留量<0.1 g/kg要求。采用最佳浸硫护色工艺结合热风干燥处理可知,维生素C、5-羟甲基糖醛、氨基酸、褐变度与总酚含量是影响杏干非酶褐变主要指标,热风干燥温度60 ℃制得的杏干营养物质损失少且褐变程度低。

关键词： 赛买提杏; 浸硫处理; 营养成分; 非酶褐变; 主成分分析

本文引用格式

承春平 , 陈恺 , 王雪妃 , 张汉禹 , 王田 , 许铭强 , 杨海燕 . 浸硫处理结合热风干燥对杏干品质的影响[J]. 食品与发酵工业, 2023 , 49(12) : 40 -46 . DOI: 10.13995/j.cnki.11-1802/ts.033352

Abstract

Xinjiang Saimaiti apricot was used as raw material, using sulfite color protection combined with natural drying, the technological parameters of sulfite color protection were optimized with SO2 residue, sensory score and color (C and h°) as inspection indexes.Furthermore, through the optimal sulfite color protection technology combined with hot air drying, principal component analysis was used to study the effect of hot air drying temperature on nutritional components and non-enzymatic browning in dried apricot.The results showed that the optimal conditions were sulfite of 4 g/L, sulfur soaking temperature of 30 ℃, sulfur soaking time of 6 h.The sensory score reached 79.24 and the SO2 residue was 0.08 g/kg, which met the requirement of 0.1 g/kg of SO2 residue in dried fruit specified in the national standard.According to the best sulfur leaching and color protection technology combined with hot air drying, VC, 5-HMF, amino acid, browning degree and total phenol content were the main indexes affecting non enzymatic browning of apricot, And the apricot dried at 60 ℃ by hot air drying has less nutrient loss and low browning degree.

Key words： Saimaiti apricot; sulfur leaching treatment; nutrients; non enzymatic browning; principal component analysis

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