不同干燥方法对无核白葡萄干品质的影响

[目的]研究不同干燥方法对无核白葡萄干品质的影响.[方法]以新鲜无核白葡萄为实验材料,采用晒干、晾干、恒温鼓风干燥、常温鼓风干燥、真空冷冻干燥、微波干燥6种干燥方法,以葡萄干燥速度、葡萄干的感官指标及含糖量、含酸量、VC含量为评价指标,比较不同干燥方法的效果.[结果]不同干燥方法对无核白葡萄干燥速度的影响,其中微波干燥时间最短,为3d,晾干时间最长,为13 d；真空冷冻干燥的葡萄干含糖量最高,为78;,晒干的葡萄干含糖量最低,为72;；真空冷冻干燥的葡萄干总酸含量最低,为1.62;,晒干的葡萄干总酸含量最高,为2.05;；真空冷冻干燥的葡萄干VC含量最高,为11.54 mg/100 g,晒干的葡萄干含量最低,为7.9 mg/100 g；真空冷冻干燥和微波干燥的感官指标较好.[结论]微波干燥及真空冷冻干燥法对无核白葡萄干品质的效果较好.

The Effect of Different Drying Methods on the Quality of White Seedless Raisins

【Objective】To study the effect of different drying methods on the quality of white seedless raisins.【Method】Fresh white seedless grape was taken as raw material and drying rate,sense organ index, total sugar,total acid,VC content were taken as the evaluation indexes.Open - air drying in the sun,openair drying,blasting drying,microwave drying and vacuum freeze - drying were adopted to dry fresh white seedless grape,and then the influence of drying methods on the quality of white seedless grape was studied.【Result】The effect of different drying methods on the drying rate for white seedless raisin are;microwave drying time is the shortest,only three days,open - air drying time is the longest,lasting for 13 days.The effect of total sugar for white seedless raisin by different drying method;total sugar by vacuum freeze - drying is 78%,total sugar by open - air drying in the sun is 72%.The effect of total acid for white seedless faisin by different drying method;total acid by vacuum freeze - drying is 1.62%,total acid by open - air drying in the sun is 2.05%.The effect of VC content for white seedless faisin by different drying method;VC content by vacuum freeze - drying is 11.54 mg/100 g,VC content by open - air drying in the sun is 7.9 mg/100 g and sense organ index by vacuum freeze - drying and microwave drying is the best.【Conclusion】The Effect of Quality for white seedless faisin by vacuum freeze - drying and microwave drying is the best.