烘房湿度与杏脯褐变的相关性探讨

The Relation of Humidity and Preserved Apricot Browning

用传统方法生产果脯,大多采用熏硫的方法,来保持水果原有的色泽,这常造成残留硫过高而影响成品的价值。经研究,烘房的湿度控制在40%左右,可明显地抑制褐变反应,原因是在此条件下,缩短了烘制时间,从而较显著地减除了褐变反应进行的条件。这就使得实现果脯的低糖低硫成为可能。

Traditional method to make preserved fruits almost use sulphur smoke to prevent browning and keep the coulor brightly. Thus may cause sulphur survival in the products. Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.