干制温度对脱苦杏仁品质的影响

Effect of Drying Temperature on Quality of Debittered Apricot Kernels

选用不同温度(60,80,100,110,120,130,140℃)干制脱苦杏仁,研究温度对其品质的影响。结果表明:干制温度对脱苦杏仁的主要营养成分(粗脂肪、蛋白质、总糖、还原糖、氨基酸)、酸价、过氧化值及色泽变化有显著影响;由相关性分析可知,脱苦杏仁的色泽变化与蛋白质(r=0.713 0)、亮氨酸(r=0.659 8)、组氨酸(r=0.765 2)、还原糖(r=0.800 1)、天冬氨酸(r=0.638 7)、谷氨酸(r=0.801 5)、缬氨酸(r=0.812 0)、异亮氨酸(r=0.675 0)及精氨酸(r=0.744 5)之间具有良好相关性;当温度为100℃时,脱苦杏仁中各营养成分的损失较少,且干制品色泽较佳,因此,100℃为脱苦杏仁干制的适宜温度。

Effects of the drying temperatures （60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of deb- ittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts signifi- cantly. There was a good correlation between the protein （r= 0.713 0）, leucine （r=0.659 8）, histidine （r=0.765 2）, reducing sugar （r=0.800 1）, aspartic acid （r=0.638 7）, glutamic acid （r= 0.801 5）, valine （r 0.812 0）, isoleucine （r=0.675 0）, arginine （r=0.744 5） and color of debittered apricot kernels. It could be inferred that the drying temperature of 100 ℃ was the suitable temper- ature because the content of major nutritional composition was relative high, and color of drying products was light.