4个品种(系)梨果制干的最佳工艺研究

Study on Optimal Technique of Drying of 4 Varieties(Lines)of Pears

以梨品种(系)黄冠、金光、美玉和XG051111的鲜梨为原材料,在单因素试验的基础上,采用L16(45)正交试验对热风干燥法制作梨干的工艺参数进行优化,研究其对梨干品质(外观、酸甜度、石细胞、软硬度、香气)的影响。结果表明,梨果制干的最佳工艺参数为:梨片厚度12 mm,热蒸9 min,60℃烘烤24 h;品种(系)对梨干品质的影响最大,金光梨果干整体呈金黄色,口感酸甜,软硬适中,具香气,综合评分最高,XG051111梨干为黄褐色,石细胞多,甜,综合评分最低;4个品种(系)梨干的含水率为13.18%~14.80%。

Taking Huangguan pear,Jinguang,Meiyu and XG051111 fresh pears as raw materials,on the basis of single factor tests,L16(4~5)orthogonal test was used to optimiz the drying process parameters of hot air drying method for dried pears,and the effects of the parameters on quality of dried pears(appearance,sourness-sweetness,stone cells,firmness,and aroma)were studied.The results showed that the optimal drying technique parameters were as follows:thickness of pear slices 12 mm,hot steaming time 9 min,baking temperature 60℃,baking time 24 h.Varieties(lines)of pears showed the greatest influence on the quality of dried pears.Jinguang dried pear had golden color,sweet and sour taste,moderate softness and hardness,and variety aroma,and the highest comprehensive score.XG051111 dried pear had yellow-brown color,many stone cells,higher sweetness,and the lowest overall score.The moisture content of the four varieties(lines)of dried pears was 13.18%~14.80%.