不同促干剂对无核白葡萄干燥速率及感官品质的影响

【目的】研究不同促干剂对无核白葡萄干燥速率、色泽及感官品质的影响,为优化促干剂配方提供一定参考和指导。【方法】以4种自制的促干剂和从市场购买的伊兹木牌复配葡萄促干剂为材料,处理无核白葡萄,定时称量并计算水分比和干燥速率,干燥结束后测定色差数据、理化指标,分析感官品质,分析不同促干剂处理无核白葡萄的表现。【结果】干燥速率C₁>C₂>K>C₃>C₄;绿值C₁> C₂>C₄>K>C₃;使用C₁和C₃促干剂的葡萄干色差值明显高于促干剂C₂、C₄和K,促干剂K的色差值最小,C₁和K的色差值差值为2.53,C₃和K的色差值差值为1.85,都是较小色差,颜色区别明显;5种促干剂处理的无核白葡萄干重金属含量、微生物指标、水分、总糖和总酸等理化指标都符合相应的国家标准,且无显著性差异;感官品质评价,K>C₄>C₃>C₁>C₂。【结论】4种促干剂中用促干剂K处理无核白葡萄的效果最好,干燥速率快且比较均匀,干燥后的葡萄干品质佳、色泽碧绿、感官优。

Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape

【Objective】 To study the effects of different drying promoters on drying rate, color and sensory quality of seedless green grapes in the hope of providng some reference and guidance for optimizing the formula of drying promoters. 【Method】 Seedless green grapes were simultaneously treated with four self-made drying promoters and Izmu brand compound grape dry promoters purchased from the market, after that, they were weighed regularly, their water ratios and drying rate calculated, and after drying, their color difference data were measured, physical and chemical indexes and sensory quality analyzed. In the end, the performance and countermeasures of seedless green grapes treated with different drying promoters were analyzed. 【Result】 In terms of drying rate, C₁ > C₂ > K> C₃ > C₄; In green value, C₁ > C₂ > C₄ > K > C₃; The color difference values of raisins using C₁ and C₃ promoters were significantly higher than those of C₂, C₄ and K. The color difference value of K promoter was the smallest, the color difference values of C₁ and K were 2.53, and the color difference values of C₃ and K were 1.85, belonging to small color differences, and the color differences could be clearly felt by naked eyes; In terms of physical and chemical indexes, heavy metal content, microbial index, water content, total sugar and total acid of seedless green raisins treated with five kinds of desiccants met the corresponding national standards, and there was no significant difference; In terms of sensory quality evaluation, K > C₄ > C₃ > C₁ > C₂. 【Conclusion】 Among the four kinds of dry promoters, the effect of using dry promoter K to treat seedless white grapes is the best, the drying rate is fast and uniform, and the dried raisins have good quality, green color and excellent sense.