热风干燥温度对大果山楂干燥产品品质的影响

Effect of Hot Air-Drying Temperature on the Product Quality for Malus domeri(Bois) Chev.

为探究干燥温度对大果山楂热风干燥产品品质的影响,试验比较了不同热风干燥温度对山楂热风干燥产品硬度、色差、褐变度、复水比、表观密度、维生素C和总酸含量的影响。结果表明:干燥温度与硬度、黄度、干燥时间呈显著相关性(p<0.05),与褐变度、红度、色差呈极显著正相关性(p<0.01),与亮度呈极显著负相关性(p<0.01);随着热风干燥温度的增加,干燥时间逐渐缩短,65℃时干燥大果山楂效率较高,且制得的干燥产品维生素C和总酸保存率最高,硬度、表观密度均较低,口感和色泽均较好。

In order to explore the effects of temperature on the quality of Malus domeri(Bois)Chev.by hot air-drying,the effects of the hot air-drying temperature on the hardness,color,browning,rehydration,apparent density,vitamin C and total acid were compared.The results showed that a significant negative correlation between drying temperature and hardness,yellowness and drying times(p<0.05).And it was a significant positive correlation with browning degree,redness and color difference(p<0.01).But it was a significant negative correlation between drying temperature and brightness(p<0.01).What’s more,with the increase of drying temperature,the drying time was short.On the basis of these studies,through repeated comparisons,it showed that the Malus domeri(Bois)Chev.was more efficient at 65°C,and the dried product had the highest vitamin C and total acid preservation rates,lower hardness and apparent density,and better taste and color.