Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape

doi:10.6048/j.issn.1001-4330.2022.05.029

Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (5): 1277-1283.DOI: 10.6048/j.issn.1001-4330.2022.05.029

• Plant Protection·Microbes·Storage and Preservation Processing • Previous Articles Next Articles

Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape

LIAN Weijia¹(), XU Yanjun¹, Iskar Maitiniyazi¹, TANG Qiuju³, CHEN Ya¹(), LIU Fengjuan²()

1. Turpan Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Sciences,Turpan Xinjiang 838000,China
2. Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3. Alashankou Customs, Alashankou Xinjiang 833418, China

Received:2021-12-06 Online:2022-05-20 Published:2022-06-09
Correspondence author: CHEN Ya, LIU Fengjuan
Supported by:
Forest and Grass Science and Technology Promotion Demonstration Project of the Central Government "integrated demonstration and promotion of high-quality and efficient cultivation technology of fresh grapes in Turpan Basin"(新[2019]TG12号);Technology Commissioner Rural Science and Technology Entrepreneurship Action Project of Xinjiang Uygur Autonomous Region "Application and Demonstration of New Green Raisin Processing Technology";Tianshan Youth Program Project for Outstanding Young Scientific and Technological Talents "Research on Browning Mechanism and Control Technology of Raisin Cleaning"(2019Q052);Technology Commissioner Rural Science and Technology Entrepreneurship Action Project of Xinjiang Uygur Autonomous Region "Demonstration and Promotion of Green Raisin anti Browning Cleaning Technology"

不同促干剂对无核白葡萄干燥速率及感官品质的影响

廉苇佳¹(), 徐彦军¹, 艾斯坎尔·买提尼牙孜¹, 唐秋菊³, 陈雅¹(), 刘峰娟²()

1.新疆农业科学院吐鲁番农业科学研究所,新疆吐鲁番 838000
2.新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐 830091
3.阿拉山口海关,新疆阿拉山口 833418

通讯作者: 陈雅,刘峰娟
作者简介:廉苇佳(1991-),女,甘肃会宁人,助理研究员,硕士,研究方向为农产品加工与安全,(E-mail) 1634321773@qq.com
基金资助:
中央财政林草科技推广示范项目“吐鲁番盆地鲜食葡萄优质高效栽培技术集成示范与推广”(新[2019]TG12号);自治区科技特派员农村科技创业行动项目“吐鲁番绿葡萄干加工新技术的应用与示范”;天山青年计划项目(优秀青年科技人才)“葡萄干清洗褐变机理及调控技术研究”(2019Q052);自治区科技特派员农村科技创业行动项目“绿葡萄干防褐变清洗技术示范与推广”

Abstract

Abstract:

【Objective】 To study the effects of different drying promoters on drying rate, color and sensory quality of seedless green grapes in the hope of providng some reference and guidance for optimizing the formula of drying promoters. 【Method】 Seedless green grapes were simultaneously treated with four self-made drying promoters and Izmu brand compound grape dry promoters purchased from the market, after that, they were weighed regularly, their water ratios and drying rate calculated, and after drying, their color difference data were measured, physical and chemical indexes and sensory quality analyzed. In the end, the performance and countermeasures of seedless green grapes treated with different drying promoters were analyzed. 【Result】 In terms of drying rate, C₁ > C₂ > K> C₃ > C₄; In green value, C₁ > C₂ > C₄ > K > C₃; The color difference values of raisins using C₁ and C₃ promoters were significantly higher than those of C₂, C₄ and K. The color difference value of K promoter was the smallest, the color difference values of C₁ and K were 2.53, and the color difference values of C₃ and K were 1.85, belonging to small color differences, and the color differences could be clearly felt by naked eyes; In terms of physical and chemical indexes, heavy metal content, microbial index, water content, total sugar and total acid of seedless green raisins treated with five kinds of desiccants met the corresponding national standards, and there was no significant difference; In terms of sensory quality evaluation, K > C₄ > C₃ > C₁ > C₂. 【Conclusion】 Among the four kinds of dry promoters, the effect of using dry promoter K to treat seedless white grapes is the best, the drying rate is fast and uniform, and the dried raisins have good quality, green color and excellent sense.

Key words: raisin; desiccant; drying rate; color and luster; sensory quality

摘要：

【目的】研究不同促干剂对无核白葡萄干燥速率、色泽及感官品质的影响,为优化促干剂配方提供一定参考和指导。【方法】以4种自制的促干剂和从市场购买的伊兹木牌复配葡萄促干剂为材料,处理无核白葡萄,定时称量并计算水分比和干燥速率,干燥结束后测定色差数据、理化指标,分析感官品质,分析不同促干剂处理无核白葡萄的表现。【结果】干燥速率C₁>C₂>K>C₃>C₄;绿值C₁> C₂>C₄>K>C₃;使用C₁和C₃促干剂的葡萄干色差值明显高于促干剂C₂、C₄和K,促干剂K的色差值最小,C₁和K的色差值差值为2.53,C₃和K的色差值差值为1.85,都是较小色差,颜色区别明显;5种促干剂处理的无核白葡萄干重金属含量、微生物指标、水分、总糖和总酸等理化指标都符合相应的国家标准,且无显著性差异;感官品质评价,K>C₄>C₃>C₁>C₂。【结论】4种促干剂中用促干剂K处理无核白葡萄的效果最好,干燥速率快且比较均匀,干燥后的葡萄干品质佳、色泽碧绿、感官优。

关键词: 葡萄干, 促干剂, 干燥速率, 色泽, 感官品质

CLC Number:

LIAN Weijia, XU Yanjun, Iskar Maitiniyazi, TANG Qiuju, CHEN Ya, LIU Fengjuan. Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape[J]. Xinjiang Agricultural Sciences, 2022, 59(5): 1277-1283.

廉苇佳, 徐彦军, 艾斯坎尔·买提尼牙孜, 唐秋菊, 陈雅, 刘峰娟. 不同促干剂对无核白葡萄干燥速率及感官品质的影响[J]. 新疆农业科学, 2022, 59(5): 1277-1283.

Figures/Tables 6

References 20

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指标(占比) Indicators (proportion)	描述及分值 Description and score
绿度Green degree(25%)	黄色或者棕色1	浅绿2	中等绿3	较绿4	最绿5
亮度Brightness (20%)	不亮1	浅亮2	中等亮3	较亮4	最亮5
干燥度Dryness (15%)	湿1	较湿2	中等干5	较干4	太干了3
质地Texture (10%)	软1	较软3	软硬适中5	较硬4	太硬了2
酸度Acidity (15%)	最酸1	较酸3	中等酸5	微酸4	不酸2
饱满度Plumpness (10%)	干瘪1	较干瘪2	中等饱满3	较饱满4	饱满5
异味Odor (5%)	无异味5	稍有异味4	中等异味3	稍多异味2	有异味1

指标(占比) Indicators (proportion)	描述及分值 Description and score
绿度Green degree(25%)	黄色或者棕色1	浅绿2	中等绿3	较绿4	最绿5
亮度Brightness (20%)	不亮1	浅亮2	中等亮3	较亮4	最亮5
干燥度Dryness (15%)	湿1	较湿2	中等干5	较干4	太干了3
质地Texture (10%)	软1	较软3	软硬适中5	较硬4	太硬了2
酸度Acidity (15%)	最酸1	较酸3	中等酸5	微酸4	不酸2
饱满度Plumpness (10%)	干瘪1	较干瘪2	中等饱满3	较饱满4	饱满5
异味Odor (5%)	无异味5	稍有异味4	中等异味3	稍多异味2	有异味1

促干剂 Desiccant	△E	L^*	a^*	b^*	c^*	h^*
C₁	49.77±5.60^a	47.55±5.00^a	-2.11±1.25^a	14.57±2.18^a	14.77±2.22^a	98.00±4.88^a
C₂	48.56±5.86^ab	46.66±5.25^ab	-1.97±1.10^a	13.30±2.35^b	13.49±2.35^b	98.34±5.39^a
C₃	49.09±4.10^a	47.30±3.53^a	-1.77±0.83^a	13.02±1.93^b	13.16±1.96^b	97.68±3.29^a
C₄	48.29±5.33^ab	46.44±4.71^ab	-1.86±1.16^a	13.09±2.19^b	13.27±2.20^b	97.69±5.73^a
K	47.24±5.35^b	45.29±4.57^b	-1.85±0.92^a	13.30±2.61^b	13.46±2.64^b	97.79±3.84^a

促干剂 Desiccant	△E	L^*	a^*	b^*	c^*	h^*
C₁	49.77±5.60^a	47.55±5.00^a	-2.11±1.25^a	14.57±2.18^a	14.77±2.22^a	98.00±4.88^a
C₂	48.56±5.86^ab	46.66±5.25^ab	-1.97±1.10^a	13.30±2.35^b	13.49±2.35^b	98.34±5.39^a
C₃	49.09±4.10^a	47.30±3.53^a	-1.77±0.83^a	13.02±1.93^b	13.16±1.96^b	97.68±3.29^a
C₄	48.29±5.33^ab	46.44±4.71^ab	-1.86±1.16^a	13.09±2.19^b	13.27±2.20^b	97.69±5.73^a
K	47.24±5.35^b	45.29±4.57^b	-1.85±0.92^a	13.30±2.61^b	13.46±2.64^b	97.79±3.84^a

促干剂 Desiccant		水分 Water content (%)	总糖 Total sugar (%)		总酸 Total acid (%)		二氧化硫残留量 Sulfur dioxide residue (SO₂)(g/kg)			铅 Lead (mg/kg)	砷 Arsenic (mg/kg)		汞 Mercury (mg/kg)
C₁		13.0	70.0		0.8		未检出			0.1	未检出		未检出
C₂		12.0	69.4		0.6		未检出			0.1	未检出		未检出
C₃		13.7	69.0		0.8		未检出			0.1	未检出		未检出
C₄		14.0	69.0		0.7		未检出			0.1	未检出		未检出
K		13.0	69.6		0.8		未检出			0.1	未检出		未检出
促干剂 Desiccant	镉 Cadmium (mg/kg)			三唑酮 Triadimefon (mg/kg)		沙门氏菌 Salmonella		志贺氏菌 Shigella	金黄色葡萄球菌 Staphylococcus aureus			溶血性链球菌 Hemolytic streptococcus
C₁	未检出			未检出		未检出		未检出	未检出			未检出
C₂	未检出			未检出		未检出		未检出	未检出			未检出
C₃	未检出			未检出		未检出		未检出	未检出			未检出
C₄	未检出			未检出		未检出		未检出	未检出			未检出
K	未检出			未检出		未检出		未检出	未检出			未检出

Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape

不同促干剂对无核白葡萄干燥速率及感官品质的影响

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促干剂 Desiccant	感官评分 Sensory score	感官评价 Sensory evaluation
C₁	3.82	表面褶皱多,中等亮,不饱满,质地较硬,口感较干,无异味
C₂	3.74	有些干瘪,表面有褶皱,中等亮,质地软硬适中,有酸味不影响口感,无异味
C₃	3.88	颜色较绿,形状饱满,质地较软,无异味
C₄	3.92	颜色较绿,形状饱满,比较亮,质地较软,无异味
K	4.03	颜色绿、形状饱满、比较亮,软硬适中、微酸,滋味好,大小均匀,无异味

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