干燥工艺对甜瓜纸片品质的影响

The Effect of Drying Process on the Quality of Melon Paper

以不同品种的甜瓜残次果为试材,研究品种、采收期、可溶性固形物含量、干燥方式、干燥介质、干燥温差、浊汁浓度、刮片质量等因素对甜瓜纸片成型成膜的影响。不同品种的甜瓜,采用不同可溶性固形物含量后进行制片,测定色差、含水率、感官品质等指标变化。结合甜瓜的加工特性,采用不同的可溶性固形物含量,经热风干燥和真空冷冻干燥后,甜瓜纸片的总色差值、含水率、感官品质变化不同。干燥方式、前处理方式对甜瓜纸片的品质影响较大。热风烘干,起始温度28℃、终温33℃、升温2.5 h,35 s破碎的浊汁成形的纸片,能有效降低果实的色泽变化,成型的纸片色泽、质地等外观效果好,能真正达到原有性状、能较好保持纸片的品质。

Different varieties of muskmelon were used as test materials,the effects of variety,harvest period,soluble solid content,drying method,drying medium,drying temperature difference,turbid juice concentration,scraping weight and other factors on the formation of melon paper film were studied.Different varieties of melons,and different soluble solid content was used to prepare slices to determine the changes in indicators such as color difference,moisture content,and sensory properties.Combining the processing characteristics of melons,using different soluble solid content,after hot air drying and vacuum freeze drying,the total color difference,moisture content,and sensory properties of the melon paper were different.Drying methods and pre-treatment methods have a greater impact on the quality of melon paper.Hot air drying,starting temperature of 28℃,final temperature of 33℃,heating for 2.5 h,35 s broken turbid juice formed paper,could effectively reduce the color change of the fruit,the formed paper had good appearance effects such as color and texture.Really achieve the original properties,and could better maintain the quality of the paper.