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Large Juana good Nina, library Amat, race Amat 76 varieties of fresh apricot total sugar, total acid, vitamin C, soluble solids, water content, carotenoids and other nutrients measured using the natural drying get dried apricots, 76 varieties of dried apricots total sugar, total acid, moisture content, carotenoids, the drying rate and other physical and chemical indicators were measured and sensory evaluation, filter out the appropriate system dry varieties. Best fresh apricot NaHSO 3 solution soaking and smoked sulfur processing dried process, dried apricots sterilization and secondary drying optimum conditions determined by physicochemical and microbiological indicators of dried apricots and sensory evaluation to determine the best system dry process. Finally, the GC-MS determination of dried apricots aroma components. The results show that: the large Juana, black leaf apricot race Amat, Amat library, white apricot, Joel fat, fine black leaf apricot, 卡巴克西米 West, bread jade Luc, Kuqa care pro dried uniform size, the neat, color consistency, easy separation of meat and Nuclear organization closely moderate; dried apricots with the variety inherent sweet sour odor-free, these varieties are suitable for manufacturing dry; fruit sugar acid ratio between 4 to 11 when dried apricots the organoleptic score with fresh fruit sugar acid ratio linearly increasing trend. The system intervention experiments to determine the optimum: the whole fruit 90 ℃ hot water blanching 3min, and then soaked in the concentration of 3.75g / L NaHSO 3 1h after drying solution, dried apricots, sugar The acid ratio of 12.04, and a dry rate of 26.46%, and the amount of residual SO2 89mg/kg the chrominance result L *, b *, respectively 31.20,23.07. The process to improve the rate of Dried Drying time is shortened by two days, and sensory quality. Race to buy raw materials, NaHSO 3 the optimum solution soak fresh apricot processing system dry: the NaHSO 3 solution concentration of 2.5 g / L, and the quality of fresh apricot 4kg soaking time 30 min drying system the dry best results; the smoked sulfur processing 4g/kg sulfur 1m 3 airtight plastic tent fumigation the 4h best, the amount of sulfur to 336.7 mg / kg. The no the the sulfur dried apricots system dry the optimum: whole fruit 90 ° C steam blanching 3min containing 0.4% vitamin C, 0.6% sodium chloride, 0.3% citric acid mixed color protection soaking 20min after drying. The dried apricots optimal sterilization process: 95 ℃ hot water for 5 min. The dried apricots secondary drying process: drying temperature of 60 ° C, the drying time is 3.25h. Extracted by solid phase micro extraction flavoring substances in dried apricots, GC profiling retrieval, six varieties of dried apricots were detected in 84 kinds of chemical composition, the Juana, black leaf apricot, race Amat, Amat library, small white apricot, Joel fat in, respectively, detected 46 species, 53 species, 29 species, 52 species, 50 species, 51 kinds of aroma substances, which were two kinds of endemic plants, 3, 0 kinds, four kinds, 1 , three kinds. Total aroma components in six varieties isoamyl alcohol, furfural, acetic acid, formic acid, propyl, 2,5 - furandione 16. Detected Xinggan containing more aldehydes and ketones, alcohols, monoterpene alcohol-based substance, such as trans-β-ocimene, γ-terpinene, limonene, linalool, isoeugenol, monoterpene like substances is ingredients apricot unique.
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