食品与发酵工业2017，Vol.43Issue(5)：185-191,7.DOI:10.13995/j.cnki.11-1802/ts.201705030
干制条件对杏果中糖含量变化的影响
Effect of drying conditions on sugar content change in apricot
李琼 1陈恺 1许铭强 2洪晶阳 1张涛 1宋常乐 1李焕荣1
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052
- 2. 新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐,830091
- 折叠
摘要
Abstract
The Xinjiang Saimaiti apricot were used as material,and the dynamic changes of sugar contents during natural drying and hot air drying process were analyzed including fructose,glucose,sucrose,reducing sugar,total soluble sugar,pectin and crude fiber.The results showed that the glucose is more than fructose in apricot.With the processing,the contents of fructose,glucose and reducing sugar were decreased;the higher the drying temperature,the more degraded reducing sugar.The hot air temperature improved sucrose and total soluble sugar accumulation in apricot during early stage of drying.The correlations between sucrose and fructose,glucose,reducing sugar was gradually transformed from the extremely significant negative correlation to the positive correlation.This indicate that with the rising of temperature,sucrose can be degraded to reducing sugar such as fructose and glucose.The soluble pectin content increased,but raw pectin and crude fiber content decreased during drying.It showed that the ripening and softening phenomenon were existed in apricot during drying process.Therefore,by controlling dry conditions,the composition and content of apricot fruit sugar can be controlled at to a certain degree and the quality of dried apricots has improved.关键词
杏/热风干制/葡萄糖/蔗糖/果胶/粗纤维Key words
apricot/hot air drying/glucose/sucrose/pectin/crude fiber引用本文复制引用
李琼,陈恺,许铭强,洪晶阳,张涛,宋常乐,李焕荣..干制条件对杏果中糖含量变化的影响[J].食品与发酵工业,2017,43(5):185-191,7.
