摘要
为了研究柿子的表皮对柿子干脆片品质的影响,测定带皮和去皮柿子干脆片在干制过程中的水分、单宁、糖度、硬度、色差理化指标的差异。结果表明:去皮柿子干脆片的水分含量达到稳定的时间比带皮的缩短5h,防止柿子干脆片发生返涩的温度是<60℃。柿子干脆片的颜色逐渐加深,硬度随着时间的延长而逐渐增大,糖度与干制温度呈现正相关。
In order to study the effect of persimmon peel on the quality of persimmon crisp slices,the differences of water content,tannin,sugar content,hardness and color difference between unpeeled and peeled persimmon crisp slices during drying were determined.The results showed that the time for the moisture content of peeled persimmon crisp slices to reach a stable level was 5 hours shorter than that of unpeeled persimmon crisp slices,and the temperature for preventing persimmon crisp slices from returning to astringency was <60 ℃.The color and hardness of dried persimmon chips gradually deepened and increased with time.Sugar content was positively correlated with drying temperature.
作者
张鲜桃
陈晓彤
李喜宏
任天祥
ZHANG Xiantao;CHEN Xiaotong;LI Xihong;REN Tianxiang(School of Food Engineering and Biotechnology,Tianjin University of Science andTechnology,Tianjin 300450;Tianjin Liyuan Jieneng Controlled Atmosphere Preservation Equipment Co.,Ltd.,Tianjin 300450)
出处
《食品科技》
CAS
北大核心
2019年第8期73-76,共4页
Food Science and Technology
基金
天津市科技计划项目(17KPHDSH00100,18YFZCNC01230)
关键词
柿子干脆片
温度
时间
品质
persimmon crisp slices
temperature
time
quality
