产自攀枝花市的四种水果果干品质特性分析

本研究分析评价了芒果干、木瓜干、草莓干和桑葚干的主要营养成分,利用质地剖面法(Texture Profile Analysis,TPA)分析果干的内部结构,并结合感官和微生物学评价对果干的品质进行综合分析。结果表明,四种果干均为高糖产品,草莓干的可溶性糖和总糖含量最高,分别为55.66%和97.26%。桑葚干的蛋白质和风味氨基酸的含量均高于其他三种果干,且为典型的高K、低Na(K/Na为4827)食品。而芒果干中粗蛋白含量最低,但其EAA/NEAA高达55.51%,说明芒果干氨基酸组成较为合理。此外,木瓜干硬度、咀嚼性、内聚性均最大,果肉保持完整的能力最强,但适口性最差。最后,四种果干中重金属及致病菌等限量标准均未超标。本研究通过对产自攀枝花的四种果干品质特性进行分析,明确果干的各项指标,从而为果干的市场应用提供理论指导。

Analysis on the Quality Characteristics of Four Kinds of Dried Fruits from Panzhihua City

In this study,the main nutritional components of dried mangoes,papayas,strawberries and mulberries were analyzed and the internal structure of dried fruits was analyzed by texture profile analysis(TPA). A comprehensive analysis on the quality of dried fruits was carried out with sensory and microbiology. The results showed that the four kinds of dried fruit were all high sugar products,and the contents of soluble sugar and total sugar in dried strawberries were the highest,which were 55.66% and 97.26%,respectively. The contents of protein and flavor amino acids in dried mulberries were higher than those in the other three dried fruits,and dried mulberries were typical low-Na,high-K(K/Na was 4827)food. The content of crude protein in dried mangoes was the lowest,but its EAA/NEAA was as high as 55.51%,which indicated that the amino acid composition of dried mangoes was reasonable. Moreover,the hardness,chewiness and cohesiveness of dried papayas were the best,and flesh integrity ability was the strongest,while the palatability of them was the worst. Finally,the indexes of heavy metals and pathogenic bacteria with limited standards of the four kinds of dried fruits did not exceed the criterion. The quality characteristics of four kinds of dried fruit were analyzed in this paper,and the indexes of dried fruits were clarified,in order to provide theoretical guidance for the market application of dried fruits.