不同干燥方式下葡萄品质的比较

Comparison on Quality of Different Grape Varieties Under Different Drying Methods

为了促进新疆葡萄干产品多样化,开拓更多市场,创造较高的社会效益和经济效益,以14个品种新鲜葡萄为试验材料,采用晾干、晾干泡促干剂、晒干、晒干泡促干剂、烘干5种制干方式,研究14种葡萄以不同干燥方式制干后品质的差异。结果表明:综合外观、口感、风味、理化指标等品质指标,摩尔多瓦和夏黑两个品种各处理下的外观、口感的评价最佳;无核白鸡心、无核白、无核翠宝等品种晾干泡药处理下外观、口感、风味等感官指标的评价较好;爱神玫瑰、香妃等品种口感评价较好。

In order to promote the diversification of raisin products in Xinjiang,explore more markets,to create higher social and economic benefits,taking14varieties of fresh grapes as the test materials,used5kinds of dried(airing,airing+agent promote dry,sundried,sundried+agent promote dry,drying),the difference of quality of the14kinds of grape under different drying methods was studied.The results showed that the integrated appearance,taste,flavor,quality indexes such as physical and chemical indicators,the appearance,taste of Moldova and the Summer Black Grapes under each drying methods were the best;the evaluation of sensory indexes such as appearance,taste,flavor of Seedless White Heart,Seedless White,Seedless Cuibao under treatment airing+agent promote dry was better;the taste evaluation of Love Roses,Sweet Princess was better.