中国食物与营养Issue(12)：33-36,4.
硫处理对杏干品质及贮藏过程中SO2残留量的影响
Effects of Surfur Handing on Dried Apricots Quality and SO2 Residues During Storage
摘要
Abstract
Fresh apricot was dried by natural drying after pretreatment, and the influence of the maturity of apricot, the amount of added NaHSO3 , and the processing time on sensory quality of dried apricots, and the residual amount were researched. The change trends of SO2 in the dried apricot sealed with PA/CPP material were analyzed during storage. Results showed that the treatment of high concentra-tion, long time would lead to separation of peel and flesh, flesh loose texture, soft rotten, juice outflow phenomenon, and excessive pro-cessing fresh apricot serious contraction, deformation in appearance, pulp tissue was not full when dried, which was not appropriate to the two processing. With the use of fresh apricot NaHSO3 increased and the increasing maturity of fresh apricot, dried apricots in sulfur dioxide residues increased gradually, and with the extension of storage time residues reduced gradually, different maturity, the downward trend was same. In order to green apricot as the raw material of dried apricots in NaHSO3 processing amount were 2, 2. 5, 3, 3. 5, 4g/kg, daily loss rates were 0. 38%, 0. 3%, 0. 3%, 0. 17%, 0. 17% respectively. With apricot as raw material, in NaHSO3 processing amount were 2, 2. 5, 3, 3. 5, 4g/kg, daily loss rates were 0. 39%, 0. 32%, 0. 29%, 0. 24%, 0. 16% respectively.关键词
鲜杏/硫处理/杏干/二氧化硫残留量Key words
fresh apricot/sulfur handling/dried apricots/SO2 residue引用本文复制引用
董卓群,陈恺,李焕荣..硫处理对杏干品质及贮藏过程中SO2残留量的影响[J].中国食物与营养,2014,(12):33-36,4.基金项目
国家科技支撑项目“新疆特色林果精深加工关键技术及装备研究与示范”(项目编号:2011BAD27B02)。 （项目编号:2011BAD27B02）
