硫处理对杏干品质及贮藏过程中SO_2残留量的影响

以鲜杏为原料经预处理后进行自然晒干,研究杏成熟度、亚硫酸氢钠添加量、处理时间等对杏干感官品质的影响;将杏干采用PA/CPP材料密封包装,分析了贮藏过程中二氧化硫残留量的变化趋势。研究结果表明,高浓度、长时间处理会导致果皮与果肉分离、果肉质地疏松、软烂、汁液外流等现象,处理过度的鲜杏晒干后杏干外观收缩严重、变形、果肉组织不饱满,已不再适宜进行二次加工;随着鲜杏中亚硫酸氢钠使用量的增大及鲜杏成熟度的增加,杏干中二氧化硫的残留量逐渐增加;随着贮藏时间的延长残留量逐渐减少,不同成熟度、各处理下降趋势相同。以青杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.38%、0.3%、0.3%、0.17%、0.17%;以黄杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.39%、0.32%、0.29%、0.24%、0.16%。

Effects of Surfur Handing on Dried Apricots Quality and SO2 Residues During Storage

Fresh apricot was dried by natural drying after pretreatment, and the influence of the maturity of apricot, the amount of added NaHSO3, and the processing time on sensory quality of dried apricots, and the residual amount were researched. The change trends of SO2 in the dried apricot sealed with PA/CPP material were analyzed during storage. Results showed that the treatment of high concentration, long time would lead to separation of peel and flesh, flesh loose texture, soft rotten, juice outflow phenomenon, and excessive processing fresh apricot serious contraction, deformation in appearance, pulp tissue was not full when dried, which was not appropriate to the two processing. With the use of fresh apricot NaHSO3 increased and the increasing maturity of fresh apricot, dried apricots in sulfur dioxide residues increased gradually, and with the extension of storage time residues reduced gradually, different maturity, the downward trend was same, In order to green apricot as the raw material of dried apricots in NaHSO3 processing amount were 2, 2. 5, 3, 3.5, 4g/kg, daily loss rates were 0. 38% , 0. 3% , 0. 3% , 0. 17% , 0. 17% respectively. With apricot as raw material, in NaHSO3 processing amount were 2, 2. 5, 3, 3, 5, 4g/kg, daily loss rates were 0. 39% , 0. 32% , 0. 29% , 0. 24% , 0. 16% respectively.