摘要
该文对比分析干燥温度和切片厚度对柿子片干燥水分比、干燥速率及理化性质等的影响,结果表明,干燥温度越低,切片厚度越厚,干燥所需要的时间越长。厚度1.75 cm的柿子片所需干燥时间是厚度1.00 cm柿子片的1.5倍。45℃条件下柿子片干燥时长为21 h,是75℃条件下的2.33倍。VC在55℃条件下含量最高为694.30 mg/100 g,是75℃条件下的6.76倍。随着干燥温度升高,总酚含量呈现先升高再降低的趋势。干燥温度对柿子片可溶性单宁含量影响显著,柿子未经脱涩生产的柿子片存在涩味偏重的风险。干燥温度和切片厚度对柿子片硬度、咀嚼性和胶着性影响显著,结合感官评价得出干燥温度60℃切片厚度1.25 cm和1.50 cm的柿子片分值都在85分以上,可接受度高。
The effects of drying temperature and slice thickness on the moisture ratio,drying rate and physicochemical properties of persimmon slices were studied.Drying time progressively increased as the drying temperature reduced and slice thickness increased.The drying time of 1.75 cm thick persimmon slices was 1.5 times that of 1.00 cm thick slices.The drying time of persimmon slices at 45℃was 21 h,which was 2.33 times of that at 75℃.Vitamin C content at a drying temperature of 55℃was the highest(694.30 mg/100 g)and was 6.76 times higher than the value at 75℃.With increasing drying temperature,total phenol content initially increased and then decreased.Drying temperature had a significant effect on the soluble tannin content of persimmon slices.Slices produced without de-astringency were at risk of becoming more astringent.Drying temperature and slice thickness significantly affected hardness,masticability,and adhesion of persimmon slices.Combined with sensory evaluation,the score of 1.25 cm and 1.50 cm thick slices dried at 60℃exceeded 85,indicating high acceptability among consumers.
作者
盛金凤
王雪峰
雷雅雯
李昌宝
李江阔
罗自生
周主贵
唐杰
陈茜
零东宁
孙健
SHENG Jin-feng;WANG Xue-feng;LEI Ya-wen;LI Chang-bao;LI Jiang-kuo;LUO Zi-sheng;ZHOU Zhu-gui;TANG Jie;CHEN Xi;LING Dong-ning;SUN Jian(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi,China;National Agricultural Product Preservation Engineering Technology Research(Tianjin),Tianjin 300384,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第3期58-65,共8页
Food Research and Development
基金
广西重点研发计划(桂科AB21220051)
广西自然科学基金项目(2020GXNSFAA159058)
广西科技重大专项(桂科AA17204038)
广西科技基地和人才专项(桂科AD19110141)
科技先锋队“强农富民“”六个一”专项行动(桂农科盟202115)。
关键词
柿子片
干燥温度
切片厚度
干燥特性
品质
persimmon slice
drying temperature
cutting thickness
drying characteristics
quality
作者简介
盛金凤(1987-),女(汉),高级工程师,硕士,研究方向:农产品保鲜与加工;通信作者:零东宁(1972-),男(壮),高级工程师,大专,研究方向:农产品保鲜与加工;通信作者:孙健(1978-),男(汉),研究员,博士,研究方向:农产品保鲜与加工。
