新疆杏制干品种的筛选及制干工艺的初步研究

【目的】筛选适宜的杏制干品种并对其制干工艺进行研究。【方法】对大胡安娜、佳娜丽、库买提、赛买提等46个杏品种的鲜杏自然晾晒制干,通过对46个品种的杏干果肉的总糖、总酸、制干比等指标测定及感官评价,筛选出适宜的杏制干品种。以库买提为原料,通过采用促干剂、蒸汽漂烫、NaHSO3溶液浸泡、漂烫结合NaHSO3溶液浸泡等处理方法,经过自然晾晒得到杏干,并对杏干的总糖、总酸、制干比、水分、残留SO2量进行测定以确定最佳制干工艺。【结果】适宜的制干品种为大胡安娜、黑叶杏、库买提、佳娜丽等。最佳制干工艺条件为整果经90℃热水漂烫3 min,再浸泡于浓度为3.75 g/L的NaHSO3溶液中1 h后晾晒。【结论】采用该工艺提高了制干速率,制干时间缩短2 d,且杏干感官品质好。

Study on the Dried Technology and the Selection of Dried Varities for Apricot

【Objective】Proper varieties of apricot for dring were selected and the drying technology was studed.【Method】46 cultivars such as Dahuanna,Jianali,Kumaiti were dried naturally,the proper dried variety of apricot was selected by the total sugar,total acid and the ratio of dried apricot to fresh apricot.The optimal dried technology was determined from a wide range of treatment such as apricot-specific drier,steam,blanching, NaHSO3 treatment,infusion method then were naturally dried.After that,the total sugar,total acid,the ratio of dried apricot to fresh apricot,water content,residual sulfur content were also determined. 【Result】The results showed that the optimal dried technology was as follows: the whole fruit was blanched for 3 minutes in 90℃,then treated by NaHSO3 solution(3.75 g/L)for 1 hour.【Conclusion】On this condition,the products have good color while the dried time is short.