| 陈洁珍.半干型荔枝干加工过程中水分及营养成分的变化[J].中国南方果树,2018,47(1): |
| 半干型荔枝干加工过程中水分及营养成分的变化 |
| Analysis on the changes of water and nutritions during the processing of semi-dried litchi fruit |
| 投稿时间：2017-06-02 修订日期：2017-08-30 |
| DOI： |
| 中文关键词: 半干型荔枝干 水分 水分活度 营养成分 |
| 英文关键词:semi-dried litchi fruit water water activity nutrients |
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| 中文摘要: |
| 以糯米糍荔枝鲜果为原料，采用分段干燥法制成半干型荔枝干，分别测定鲜果及不同加工阶段荔枝干的水分含量及营养成分的变化。结果表明，第二、第三阶段水分的减少幅度大于第一阶段；在烘干过程的第二阶段，果糖、葡萄糖分别增加了168.8%和197.0%，而蔗糖只增加19.1%；第一阶段结束后，已基本检测不到Vc及总多酚的存在。最后产品的果糖、葡萄糖、蔗糖、总糖的含量分别为17.5%、14.46%、12.72%和44.74%，总游离氨基酸含量为129.01mg/100g，水分含量为25.01%，Aw为0.732。 |
| 英文摘要: |
| Semi-dried litchi was made by fresh “Nuo Mi Ci” litchi by sectional drying method. Water and nutrition content of fresh litchi fruit and different stage products were analyzed. It was found that water losing during second and third stages was faster than first stage. Fructose and glucose increased 168.8% and 197.0% respectively, while sucrose just increased 19.1%. The final content of fructose, glucose, sucrose and total sugars were 17.5%, 14.46%,12.72% and 44.74% respectively. Total free amino acid and water and Aw is respectively 129.01mg/100g, 25.01%, and 0.732. |
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