低温烘焙苹果干的加工工艺和质量控制

Processing Technology and Quality Control of Low Temperature Baked Apple Dried

为了明确温度对苹果干加工品质的影响,采用真空干燥箱结合盐水处理,通过对不同参数(烘烤时间、烘烤温度、切片厚度)对苹果干加工工艺进行优化,分别研究了2种苹果在不同烘烤温度、烘烤时间、切片厚度的条件组合(27个方式)下对苹果干品质的影响,以及在3种不同时间静置下的变化。以感官评价确定适宜甜度、硬度、色泽、饱满度作为成品指标。结果表明,采用切片厚度为6.0 mm,烘烤时间为45 min,烘烤温度为120℃的苹果干,其色泽、口感、柔韧度效果更好,为果蔬干制提供参考。

In order to clarify the impact of temperature on the quality of dried apple processing,this article used a vacuum drying oven combined with salt water treatment to optimize the processing technology of dried apple by studying different parameters(baking time,baking temperature,slice thickness).The effects of two types of apples under different temperature,baking time,and slice thickness combinations(27 ways)on the quality of dried apple were studied,as well as the changes under three different time static conditions.Determine the appropriate sweetness,hardness,color,and fullness as finished product indicators through sensory evaluation.Research had found that dried apples with a slice thickness of 6.0 mm,baking time of 45 min,and baking temperature of 120℃.Celsius had better color,taste,and flexibility effects,providing a reference for fruit and vegetable drying.