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中国农学通报

中国农学通报 ›› 2021, Vol. 37 ›› Issue (28): 128-135.doi: 10.11924/j.issn.1000-6850.casb2021-0196

• 食品·营养·检测·安全 • 上一篇    下一篇

基于质构和感官评价方法构建绿葡萄干干燥标准及快速检测技术

张雯1(), 韩守安1, 王敏1, 慕斯力买·阿奇洛夫2, 艾尔买克·才卡斯木1, 钟海霞1, 王环3, 潘明启1, 谢辉1()   

  1. 1新疆农业科学院园艺作物研究所,乌鲁木齐 830091
    2塔什干国立农业大学,乌兹别克斯坦塔什干 100140
    3新疆农业大学科技学院生物科学系,乌鲁木齐 830052
  • 收稿日期:2021-03-02 修回日期:2021-08-23 出版日期:2021-10-05 发布日期:2021-10-28
  • 通讯作者: 谢辉
  • 作者简介:张雯,女,1984年出生,陕西蒲城人,副研究员,博士,研究方向为葡萄栽培与加工。通信地址：830052 新疆乌鲁木齐沙依巴克区南昌路403号 新疆农业科学院园艺作物研究所,E-mail： zwxilin@126.com。
  • 基金资助:
    国家自然基金“光照强度对无核白鸡心葡萄制干过程中酯类香气物质变化机理的研究”(31460429);国家自然基金“高温对新疆玫瑰香型葡萄特征香气物质形成的影响及调控机制研究”(31960577);新疆农业科学院科技创新重点培育专项“新疆葡萄重要品质影响机理及提升技术研究”(xjkcpy-2020001);现代农业产业技术体系专项资金“国家葡萄产业技术体系果实品质调控岗位”(CARS-29-ZP-08)

Drying Standard and Rapid Detection Technology of Green Raisin Based on Texture and Sensory Evaluation Method

Zhang Wen1(), Han Shou’an1, Wang Min1, 2, AIermaike· Caikasim1, Zhong Haixia1, Wang Huan3, Pan Mingqi1, Xie Hui1()   

  1. 1Research Institute of Horticulture, Xinjiang Academy of Agricultural Sciences, Urumqi 830091
    2Tashkent State Agrarian University, Tashkent 100140, Uzbekistan
    3Department of Biological Sciences, College of Science and Technology, Xinjiang Agricultural University, Urumqi 830052
  • Received:2021-03-02 Revised:2021-08-23 Online:2021-10-05 Published:2021-10-28
  • Contact: Xie Hui

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摘要：

绿葡萄干较高的经济价值是维持新疆葡萄产业优势地位的重要支撑,葡萄干含水率对葡萄干的色泽、营养品质、质构特性和感官品尝体验具有较大的影响,但相关研究较少。本研究通过对不同含水率绿葡萄干品质、质构特性和感官品尝结果进行关联性分析,将定量检测技术应用到葡萄干的生产中。结果表明,不同含水率葡萄干的营养品质具有一定的差异,色泽分析中绿色色泽的差异最为显著;11.9%~19.2%含水率区间内葡萄干的质构特性呈现出较好的线性上升或下降趋势;不同人群对不同含水率葡萄干的感官品尝结果具有较大差异,含水率高的葡萄干在不同年龄段人群中的感官评分较高,根据感官评价结果和葡萄干的贮藏特性综合评价,生产中葡萄干含水率应控制在14%~17%;对葡萄干含水率与质构指标进行拟合,预测值与实测值的相对误差较小,弹性的相对误差最小为2.91%,粘附性的相对误差最大为13.33%;含水率14%~17%的葡萄干硬度预测值分别为1349.86、1191.75、1033.64、875.53 g;以硬度为快速检测指标,快速计算葡萄干含水率、弹性、咀嚼性等指标,拟合度较高,硬度与含水率的拟合方程为y=(-0.00006x+0.2191)×100,R2值为0.9171。综上,不同含水率葡萄干的色泽品质具有较大的差异,不同人群均喜欢较高含水率的葡萄干,采用硬度值快速计算葡萄干含水率及其他质构特性指标具有一定的可行性。研究结果可为绿葡萄干的标准化生产提供数据支撑和理论依据。

关键词: 绿葡萄干, 含水率, 质构特性, 感官评价, 关联性分析

Abstract:

The high economic value of green raisins is an important support to maintain the dominant position of Xinjiang grape industry. The moisture content of raisins has a great influence on the color, nutritional quality, texture characteristics, and sensory taste experience of raisins, but there are few related studies. In this study, the correlation analysis was carried out on the quality, texture characteristics and sensory tasting results of raisins with different moisture contents, to apply the quantitative texture determination technology to the production of raisins. The results showed that the color of raisins with different moisture contents had certain differences, of which the difference in green color was the most significant. The texture characteristics of raisins showed a good linear upward or downward trend in the range of 11.9%-19.2% moisture content. The sensory taste results of raisins with different moisture contents were quite different in different populations. Raisins with high moisture content had higher sensory scores in different age groups. According to the sensory evaluation results and the comprehensive evaluation of storage characteristics of raisins, the moisture content of raisins in production should be controlled at 14%-17%. Fitting the moisture content and texture index of raisins, the relative error between the predicted value and the measured value was small, the relative error of elasticity was the minimum of 2.91%, and the relative error of adhesion was the maximum of 13.33%. The hardness prediction values of 14%-17% raisin moisture content were 1349.86, 1191.75, 1033.64, 875.53g respectively. Using hardness as an index, this paper explored the rapid calculation of moisture content, elasticity, chewiness and other indexes of raisins. The fitting degree was high. The fitting equation between hardness and moisture content was y=(-0.00006x+0.2191)×100, and R2 value was 0.9171. To sum up, the color quality of raisins with different moisture contents was quite different. Different groups of people preferred to raisins with higher moisture content. It is feasible to quickly calculate the moisture content and other texture characteristics of raisins by using hardness value. The research results can provide data support and a theoretical basis for standardized production of green raisins.

Key words: green raisins, moisture content, textural characteristics, sensory evaluation, correlation analysis

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