罗汉果后熟指标与适宜烘烤“温度—时间”组合探讨

After-ripening index and optimum baking temperature-time combination of Siraitia grosvenorii

【目的】明确罗汉果原料鲜果后熟指标,建立烘烤＂温度—时间＂组合,为提升罗汉果干果品质提供技术支持。【方法】以罗汉果品种青皮果为试验材料,通过研究后熟温度和后熟时间对原料鲜果后熟变化的影响,明确罗汉果鲜果完成后熟的技术指标;设定7个烘烤温度,记录原料鲜果在相应温度下烘烤至水含量≤15%达标时所耗时间,建立烘烤＂温度—时间＂组合,探讨不同组合对黄熟罗汉果鲜果烘烤效果的影响,确定最佳烘烤组合。【结果】采后青皮果在昼温/夜温为（31±2）℃/（27±2）℃的条件下后熟11 d,黄熟果率〉90%,后熟13 d的鲜果失水率达36.4%;不同后熟时间的原料鲜果烘烤耗时不同,后熟3-5 d的非黄熟果与后熟13 d的黄熟果在同一温度下烘烤至果实水含量≤15%,耗时差异达显著水平（P〈0.05）,最长相差8.0 d;以黄熟鲜果为烘烤原料,在建立的7个烘烤＂温度—时间＂组合条件下进行烘烤,以组合（60±1）℃-6.0 d的烘烤效果最佳,干果果壳黄色率100%,果囊膨化充分、香气浓郁、无焦糊,总甜苷含量较其他组合提高了4.1%以上,且干果品质较传统干果有明显提升,口感清香甜爽。【结论】以＂黄熟＂（罗汉果鲜果壳变为黄色）作为罗汉果鲜果后熟完成的技术指标,表达直观、简单,可操作性强;以＂温度—时间＂组合为单元,设置全自动烘烤程序,能更好地保证罗汉果干果品质,且以（60±1）℃-6.0 d的干果品质最佳。

【Objetive】In order to provide technical support for improving quality of dried fruits of Siraitia grosvenorii,the after-ripening indexes of raw fresh fruits and baking temperature-time combination were investigated. 【Method】Taking green-peel variety of S. grosvenorii as materials, the influences of temperature and time on change of raw fresh fruit at after-ripening stage was studied to comfirm technical index of full ripe fruits at after-ripening stage. Furthermore, the time consumed in baking raw fruit under 7 baking temperatures was recorded until fruit water content ≤15%, and the influences of different temperature-time combinations on baking effect were investigated, so as to obtain optimum baking temperature-time combination. 【Result 】The results showed that, the harvested fruits with green peel further ripened under the day and night temperature of（31±2）℃ and（27±2）℃ for 11 d, the yellow ripe fruit rate was above 90%, and after 13 d, the water loss rate was up to 36.4%; As for raw fruits at different after-ripening stages, the baking time consumed was also different, for instance, not yellow ripe fruits（after-ripening for 3-5 d） consumed more baking time than yellow ripe fruits（after-ripening for 13 d）, with significant differences（P〈0.05）, the former differed by 8.0 d at most from the latter. In addition, taking yellow ripe fruits as raw materials, combination of（60±1）℃ and 6.0 d showed best baking effect among 7 baking temperature-time combinations, the yellow shell rate of dried fruits was up to 100%, the fruit capsule puffed fully, dried fruits had rich fragrance and was not burnt, total sweet glycosides content was above 4.1% higher than those of other combination, and the quality of dried fruit was obviously improved, with pleasant, sweet and refreshing taste, compared with traditional process. 【Conclusion】Taking yellow ripeness（fruit shell changs to yellow） as technical index of full ripe fruits was intuitive, simple and with strong operability. And the temperature-time combination were taken as a unit to set automatic baking process, so as to ensure quality of dried fruits, and（60±1）℃ and-6.0 d is optimum temperature-time combination.