真空干燥对野生软枣猕猴桃果脯感官品质的影响.pdfVIP

82 2014, Vol.35, No.10 食品科学 ※工艺技术 真空干燥对野生软枣猕猴桃果脯感官品质的影响 1,2 1 1,2 1 1 3,* 孙海涛 ，金昱言，邵信儒 ，谢利新，彭 雪 ，朱俊义 （1.通化师范学院长白山食用植物资源开发工程中心，吉林 通化 134000 ；2.通化师范学院长白山非物质文化遗产传承 协同创新研究中心，吉林 通化 134000 ；3.通化师范学院生命科学学院，吉林 通化 134000 ） 摘  要：为探索真空干燥对长白山野生软枣猕猴桃果脯感官品质的影响，在单因素试验的基础上采用二次正交旋转 组合试验，构建了以平均干燥速率、形变率和褐变率为响应指标的二次回归模型。最佳真空干燥工艺参数为真空干 燥温度50.0 ℃，真空度0.090 MPa ，真空干燥时间8.0 h，在此条件下果脯的平均干燥速率、形变率和褐变率分别为 3.92 g/ （100 g ·min ）、10.47%和25.42% 。 关键词：软枣猕猴桃；果脯；真空干燥；感官品质；响应面法 Effect of Vacuum Drying Conditions on Sensory Quality of Preserved Fruits of Wild Actinidia arguta 1,2 1 1,2 1 1 3, * SUN Hai-tao , JIN Yu-yan , SHAO Xin-ru , XIE Li-xin , PENG Xue , ZHU Jun-yi (1. Edible Plant Resources Development Center of Changbai Mountain, Tonghua Normal University, Tonghua 134000, China; 2. Intangible Cultural Heritage Inheritance and Innovation Center of Changbai Mountain, Tonghua Normal University, 134000, China; 3. College of Life Science, Tonghua Normal University, Tonghua 134000, China) Abstract: This research examined the effect of vacuum drying conditions on sensory quality of preserved fruits of wild Actinidia arguta . Based on the results of single-factor experiments, a quadratic regression model was developed using quadratic orthogonal rotation composite design to describe each of the response variables, average drying rate, deformation rate and browning rate. The optimal vacuum drying parameters were found to be drying at 50.0 ℃ for 8.0 h with a vacuum degree of 0.090 MPa, resulting in an average drying rate of 3.92 g/(100 g·min), a deformation rate of 10.47% and a browning rate of 25.42%. Key words: Actinidia