LI Chao,BAI Shijian,ZHAO Ronghua,et al.Effect of Different Sugar Content Grapes on the Influence of Raisin[J].Northern Horticulture,2015,39(15):132-135.[doi:10.11937/bfyy.201515035]
不同糖度葡萄对制干效果的影响
- Title:
- Effect of Different Sugar Content Grapes on the Influence of Raisin
- 文献标志码:
- A
- 摘要:
- 以吐鲁番主产品种“无核白”、“无核白鸡心”、“火焰无核”葡萄为试材，采用了晒干、荫干方式以及是否经促干剂处理的方法，研究不同糖度对葡萄制干效果的影响。结果表明：同一糖度水平、不同品种之间，制干率不同；即使同一糖度水平、相同品种，处理方式不同，制干率也不同。无论何种品种、何种处理方式，随着糖度越高制干率越高，而且品质、外观、口味越优，因此应选择糖度为20%以上葡萄品种制干。相比之下，使用促干剂后未清洗可以节约时间制干，且色泽美观，制干效果最优，其次是碱洗，最差为无碱处理。荫干方式下，葡萄干颜色保持较好。制取葡萄干其含水量控制因品种而异，“无核白”葡萄干含水量在11%～16%时，外观诱人，颗粒饱满，口感自然；小于11%，则含有焦糖味，颗粒干瘪；大于16%，则葡萄干偏湿，水分高，口感较差。“无核白鸡心”和“火焰无核”葡萄干含水量则需控制在8%～13%。
- Abstract:
- Taking ‘Thompsons Seedless’，‘Centennial Seedless’，‘Flame Seedless’ grapes as test materials in Turpan main producing areas，the effect of different sugar content grapes on the influence of raisin were studied with the methods of drying in the sun，dry shade and whether for the dry agent processing.The results showed that dried rates were different in the same sugar levels and between different varieties，even if the same sugar content，the same species，different treatment，the dried rates were different.No matter what varieties，what kind of treatment，with the higher sugar，the higher the rate of dried，and the more superior quality，appearance and taste，therefore select brix of 20% or more.In contrast，no cleaning after using the dry agent could save time to dry，and beautiful color，dried the optimal effect，followed by alkaline cleaning，the worst was no alkali treatment.Shadow of dry mode，the color of raisins was kept better.Preparation of raisins，its moisture control was different because of different varieties，when moisture content of ‘Thompsons Seedless’ raisins was controlled between 11% to 16%，that had attractive appearance，full particles，natural taste，less than 11%，the contained caramel and dry particles，more than 16%，the raisins wetter，high moisture，poor taste.Moisture of ‘Centennial Seedless’ and ‘Flame Seedless’ raisins were controlled in 8% to 13%.
参考文献/References:
[1]杨承时.中国葡萄制干的起始与演化[J].中外葡萄与葡萄酒,2003(5):13-16. [2]周晓明,韩立群,郭春苗,等.新疆不同葡萄品种制干前后果重及果形变化的研究[J].中国农学通报,2013,29(18):187-192. [3]谢辉,白世践,张雯,等.2种制干方式对无核白鸡心葡萄干香气的影响[J].西北农林学报,2014,23(2):181-186. [4]高波,蒋莉,荣新民,等.葡萄机械制干生产试验初报[J].北方园艺,2009(10):251-252. [5]罗文,刘卫星,陆胜祖.葡萄促干剂及使用中应注意的问题[J].新疆农业科学,1997(3):133-134. [6]雷静,吴斌,胡西旦·买买提,等.吐鲁番无公害绿色“无核白”葡萄干制干关键技术[J].新疆农垦科技,2011(6):60-61.
相似文献/References:
[1]谢辉,张雯,伍新宇,等.新疆葡萄干生产研究现状及展望[J].北方园艺,2015,39(21):182.[doi:10.11937/bfyy.201521047]
XIE Hui,ZHANG Wen,WU Xinyu,et al.Present Situation and Prospect of Xinjiang Raisin Production[J].Northern Horticulture,2015,39(15):182.[doi:10.11937/bfyy.201521047]
备注/Memo
第一作者简介：李超（1985-），男，硕士，助理研究员，现主要从事葡萄栽培技术与推广等研究工作。E-mail:374177652@qq.com. 责任作者：蔡军社（1968-），男，本科，副研究员，现主要从事葡萄育种与栽培等研究工作。E-mail：abc8303099@126.com. 基金项目：现代农业产业技术体系专项资金资助项目（CARS-30-24）。