干制温度对哈密瓜片品质的影响

Effect of Dry Temperature on the Quality of Hami Melon Slice

为探明不同的干制温度对哈密瓜片品质的影响,研究哈密瓜片在40、50、60、70℃干制温度下的理化指标,以常温吹风干制为对照,测定哈密瓜片在干制过程中的水分含量变化及色差、可溶性糖、VC、总酚、黄酮理化指标的含量。结果表明:哈密瓜经干制后水分含量显著下降,在温度为70、60、50、40℃条件下,以水分含量达到平衡状态为标准,干制时间分别为16、24、28、40 h,而经常温吹风干制需要46 h即可达到平衡状态。哈密瓜片颜色随着温度的升高而加深,VC、黄酮、可溶性糖的含量均随温度的升高而逐渐降低,总酚的含量与干制温度呈正相关。

To find out the effect of different quality of dried temperature on Hami melon slices,Hami melon slices was studied in 40,50,60 ℃ and 70 ℃ dried under the temperature of the physical and chemical indicators,to blow dried at room temperature for comparison,determine the Hami melon slices in dried the water content in the process of change,and determino the color,soluble sugar,VC,physical and chemical indicators of total phenol and flavonoids content. The results showed that the cantaloupe after dried,the moisture content decreased significantly,the temperature was 70,60,50 ℃ and 40 ℃ condition,on the basis of balance moisture content,the drying time was 16,24,28,40 h respectively and normal temperature blow dried need 46 h could reach equilibrium. With the increase of temperature,the content of VC,flavone and soluble sugar gradually decreased with the increase of temperature,and the content of total phenol was positively correlated with the dry temperature.