成熟度对柿子片干燥特性及品质影响

为明确成熟度对柿子加工产品品质影响，确定加工柿子片适宜原料成熟度，本文研究柿子片加工过程中干燥特性及产品质构、色泽、营养及感官品质。结果表明，成熟度越高，干燥阶段前5 h柿子片干燥速率越低；柿子片还原糖、可溶性果胶含量随着成熟度的增加呈现整体增加的趋势，柿子片V_C含量、可溶性单宁、硬度和胶着性随着成熟增加而逐渐下降；成熟度Ⅲ、Ⅳ的柿子片可溶性单宁含量分别为0.095%、0.041%；色泽L*、a*、b*值随着成熟度增加先升高后下降至30.32、9.77、17.50。成熟度越高，柿子片感官评分越高。综合可知，成熟度Ⅲ、Ⅳ的柿子比较适宜加工柿子片产品，且成熟度Ⅳ加工的产品品质最佳。

Effect of Maturity on Drying Characteristics and Quality of Dried Persimmon Slices

In this paper, in order to clarify the effect of maturity on the quality of processed persimmon products and determine the suitable raw material maturity, the drying characteristics, texture, color, nutrition and sensory quality of processed persimmon slices were studied. The results showed that the higher the maturity, the lower the drying rate of persimmon at initial 5 h of dry stage. And the content of reducing sugar and soluble pectin of persimmon slices increased with the increase of maturity, while the content of V_C, soluble tannin, hardness, and adhesion of dried persimmon slices decreased. While soluble tannin content of dried persimmon slices persimmon was 0.095% and 0.041% when maturity was Ⅲ, Ⅳ. L*, a* and b* after drying of persimmon firstly increased and then decreased to 30.33、9.77、17.50 with the increase of ripeness. The higher the maturity, the higher sensory score of dried persimmon slices. Comprehensively, maturity Ⅲ, Ⅳ persimmon were suitable for processing dried persimmon product, and quality of product using maturity Ⅳ was the best.