微波干燥工艺对月柿果片色泽质构及感官品质的影响

Effect of Microwave Drying Process on the Color,Texture,and Sensory Quality of Persimmon Slices

采用微波干燥技术对月柿果片进行干燥,考察微波功率、切片厚度、装载量对月柿片色泽、硬度、咀嚼性、复水比、感官评分等品质特性的影响。结果表明:随着微波功率增加,月柿果片的L值、b值显著减小(p<0.05),而a值、色差值(ΔE)、硬度、咀嚼性的趋势相反;复水能力与感官评分出现先升高后下降的变化,均在280 W时达到峰值。当切片厚度不断提升,月柿果片由焦黑色逐渐转变为亮黄色,柿片的硬度、咀嚼性显著提高(p<0.05),复水能力不断减弱,感官评分升高,但当厚度超过2.00 cm,干制品呈红褐色,L值、b值下降,柿片偏硬,难以咀嚼,易粘牙,感官评分降低。随着装载量的提高,干燥样品色泽越接近鲜柿,硬度变小、韧性下降,而复水比、感官评分呈现先增加后减少的趋势。综合而言,在微波功率280 W、切片厚度2.00 cm、装载量1.60 kg/m^(2)的条件下,柿片L值48.39,a值12.89,b值33.61,ΔE值24.94,硬度值2316.23 g,咀嚼性1106.97 g,复水比达1.77,感官评分为87.80分,此时产品色泽亮丽,软硬适中,富有嚼劲,复水性好,具有月柿风味浓郁和感官品质优良的优点。

The effects of microwave power,slice thickness and loading amount on the quality attributes of persimmon slices such as color,hardness,chewiness,rehydration ratio and sensory score through using microwave drying technology.The results showed that the increase of microwave power resulted in the significant reduction(p<0.05)of the L value and b value of persimmon slices,while causing opposite changes in the a value,color difference(ΔE),hardness and chewiness.The rehydration ability and sensory score first increased and then decreased,and both reached the peak values at 280 W.With the increase of slice thickness,the color of persimmon slices changed from burnt black to bright yellow,and their hardness,chewiness and sensory score improved significantly(p<0.05),with their rehydration capacity showing a downward trend.However,when the thickness exceeded 2.00 cm,the dried products exhibited reddish brown color,and L value,b value and sensory score decreased significantly(p<0.05),with the persimmon slices being relatively hard,sticky and difficult to chew.As the loading amount increased,the color of the dried samples was closer to that of fresh persimmon,and the hardness and toughness decreased significantly,with the rehydration ratio and sensory score increasing first then decreasing.In summary,when the microwave power was s 280 W,slice thickness was 2.00 cm,and the loading amount was 1.60 kg/m^(2),the values of L,a,b andΔE of the persimmon slices were 48.39,12.89,33.61,24.94,respectively,the hardness was 2316.23 g,chewiness was 1106.97 g,rehydration ratio was 1.77,and sensory score was 87.80.At this moment,the product was bright in color,moderate in softness/hardness and chewy,and has good rehydration ability and advantages in terms of rich persimmon flavor and excellent sensory quality.