新疆农业科学2013，Vol.50Issue(2)：254-259,6.DOI:10.6048/j.issn.1001-4330.2013.02.008
不同干燥方法对无核白葡萄干品质的影响
The Effect of Different Drying Methods on the Quality of White Seedless Raisins
摘要
Abstract
[ 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, open -air 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.关键词
无核白葡萄干/干燥/品质/影响Key words
white seedless raisin/ drying/ quality/ effect分类
农业科技引用本文复制引用
雷静,王婷,韩琛,陈玲,郝庆..不同干燥方法对无核白葡萄干品质的影响[J].新疆农业科学,2013,50(2):254-259,6.基金项目
科技人员服务企业行动项目"葡萄无害化生产及绿色葡萄干精加工技术示范"(2009GJ40044) （2009GJ40044）
