成熟度对柿子片干燥特性及品质影响

盛金凤 零东宁 王雪峰 李昌宝 李江阔 罗自生 雷雅雯 孙健

盛金凤,零东宁,王雪峰,等. 成熟度对柿子片干燥特性及品质影响[J]. 食品工业科技,2021,42(20):69−75. doi:  10.13386/j.issn1002-0306.2021010118
引用本文: 盛金凤,零东宁,王雪峰,等. 成熟度对柿子片干燥特性及品质影响[J]. 食品工业科技,2021,42(20):69−75. doi:  10.13386/j.issn1002-0306.2021010118
SHENG Jinfeng, LING Dongning, WANG Xuefeng, et al. Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices[J]. Science and Technology of Food Industry, 2021, 42(20): 69−75. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010118
Citation: SHENG Jinfeng, LING Dongning, WANG Xuefeng, et al. Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices[J]. Science and Technology of Food Industry, 2021, 42(20): 69−75. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010118

成熟度对柿子片干燥特性及品质影响

doi: 10.13386/j.issn1002-0306.2021010118
基金项目: 广西科技重大专项(桂科AA17204038);广西自然基金项目(2020GXNSFAA159058);‘八桂学者’工程专项经费([2016]21),“科技先锋队‘强农富民’‘六个一’专项行动”(桂农科盟202115);广西科技基地和人才专项(桂科AD17129011)
详细信息
    作者简介:

    盛金凤(1987−),女,硕士,高级工程师,研究方向:农产品保鲜与加工,E-mail:shengjinfeng@gxaas.net

    通讯作者:

    孙健(1978−),男,博士,研究员,研究方向:农产品保鲜与加工,E-mail:jiansun@gxaas.net

  • 中图分类号: TSS255.1

Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices

  • 摘要: 为明确成熟度对柿子加工产品品质影响,确定加工柿子片适宜原料成熟度,本文研究柿子片加工过程中干燥特性及产品质构、色泽、营养及感官品质。结果表明,成熟度越高,干燥阶段前5 h柿子片干燥速率越低;柿子片还原糖、可溶性果胶含量随着成熟度的增加呈现整体增加的趋势,柿子片VC含量、可溶性单宁、硬度和胶着性随着成熟增加而逐渐下降;成熟度Ⅲ、Ⅳ的柿子片可溶性单宁含量分别为0.095%、0.041%;色泽L*a*b*值随着成熟度增加先升高后下降至30.32、9.77、17.50。成熟度越高,柿子片感官评分越高。综合可知,成熟度Ⅲ、Ⅳ的柿子比较适宜加工柿子片产品,且成熟度Ⅳ加工的产品品质最佳。
  • 图  1  不同成熟度对柿子片干燥过程中水分比曲线

    Figure  1.  Effects of different maturity on water ratio of drying persimmon slices

    图  2  不同成熟度对柿子片干燥速率的影响

    Figure  2.  Effects of different maturity on drying rate of persimmon slices

    图  3  不同成熟度对柿子片总酚含量的影响

    Figure  3.  Effects of different maturity on total phenolic content of persimmon slices

    注:柱形图上的字母表示在P<0.05水平上的差异性;图4~图5同。

    图  4  不同成熟度对柿子片单宁含量的影响

    Figure  4.  Effects of different maturity on tannin content of dried persimmon slices

    图  5  不同成熟度对柿子片色泽的影响

    Figure  5.  Effects of different maturity on color of d ried persimmon slices

    图  6  不同成熟度柿子片(成熟度从左到右依次为Ⅰ、Ⅱ、Ⅲ、Ⅳ)

    Figure  6.  Dried persimmon slices of different maturity (from left to right was maturity Ⅰ, Ⅱ, Ⅲ, Ⅳ)

    表  1  柿子片感官评分标准(分)

    Table  1.   Sensory rating criteria for persimmon slices(scores)

    色泽
    (15)
    气味
    (15)
    组织形态
    (20)
    滋味
    (20)
    口感
    (30)
    暗褐色,不透明,无光泽(0~5)无柿子风味(0~5)皱缩、无韧性
    (0~7)
    涩味明显
    (0~7)
    很硬,有沙粒感(0~10)
    棕黄色,大部分较透明(6~10)柿子味较淡(6~10)较饱满,部分卷曲,韧性差(8~14)味道不柔和
    (8~14)
    较硬,不易咀嚼(11~20)
    金黄色,半透明(11~15)柿子味浓郁(11~15)饱满,有韧性
    (15~20)
    甜味适中
    (15~20)
    软硬适中,有嚼劲(21~30)
    下载: 导出CSV

    表  2  不同成熟度对柿子片常规理化指标的影响

    Table  2.   Effects of different maturity on basic physicochemical indices of dried persimmon slices

    成熟度还原糖(%)总糖(%)可溶性果胶(%)可滴定酸(mg/g)VC(mg/100 g)
    成熟度Ⅰ26.85±0.29a40.04±0.64a40.08±0.22a1.13±0.06b185.24±7.11d
    成熟度Ⅱ26.98±0.10a61.68±0.95c39.56±0.19a1.03±0.06a147.01±2.67c
    成熟度Ⅲ29.55±0.19b57.99±0.92b42.92±0.41b0.97±0.06a110.68±1.61b
    成熟度Ⅳ32.60±0.14c55.26±0.09b42.45±0.16b1.42±0.03c59.15±7.62a
    注:同一列不同字母表示数据差异显著,P<0.05;表3~表4同。
    下载: 导出CSV

    表  3  成熟度对柿子片质构特性的影响

    Table  3.   Effects of different maturity on texture of persimmon slices

    成熟度硬度(g)内聚性弹性(mm)胶着性(g)咀嚼性(mj)
    成熟度Ⅰ312.38±98.08c0.68±0.09a1.63±0.11a212.25±64.82c3.41±0.15c
    成熟度Ⅱ243.12±92.32bc0.69±0.07a1.60±0.07a152.25±61.07b2.36±0.90b
    成熟度Ⅲ227.12±86.93b0.71±0.08a1.71±0.16a131.25±47.95b2.85±0.76bc
    成熟度Ⅳ166.50±23.68a0.71±0.10a1.64±0.16a45.88±13.50a0.72±0.21a
    下载: 导出CSV

    表  4  成熟度对柿子片感官评分的影响(分)

    Table  4.   Effects of different maturity on sensory evaluation of persimmon slices (scores)

    感官得分色泽气味组织形态滋味口感总分
    成熟度Ⅰ9.38±2.33a8.51±2.48ab11.98±2.67a8.25±0.98a16.88±1.37a54.99±5.44a
    成熟度Ⅱ10.31±2.51b9.47±2.10bc14.32±2.19b11.92±1.26b19.76±2.52b65.79±5.61b
    成熟度Ⅲ10.44±2.17b10.29±1.69c14.65±3.42b16.40±1.53c23.36±2.36c75.15±6.69c
    成熟度Ⅳ11.27±1.34c10.61±2.87d16.30±1.65c16.80±2.28c25.54±2.52c80.51±3.92d
    下载: 导出CSV
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  • 收稿日期:  2021-01-18
  • 网络出版日期:  2021-08-19
  • 刊出日期:  2021-10-11

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