食品科学

• 基础研究 • 上一篇    下一篇

干制方式对鲜食枣食用及营养品质的影响

沈 静,魏 婷,冀晓龙,王 敏*   

  1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 出版日期:2017-04-15 发布日期:2017-04-24

Effect of Drying Methods on Eating and Nutritional Qualities of Chinese Jujube Fruits (Ziziphus jujuba Mill. cv. Dongzao)

SHEN Jing, WEI Ting, JI Xiaolong, WANG Min*   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Online:2017-04-15 Published:2017-04-24

摘要: 通过对微波真空冷冻干燥(microwave vacuum freeze drying,MVFD)、微波真空膨化(microwave vacuumpuffing,MVP)、真空冷冻干燥(vacuum freeze drying,VFD)和中短波红外干燥(short- and medium-waveinfrared drying,ID)4 种干制加工的鲜食枣食用及营养品质进行分析,以期明确干制方式对鲜食枣营养特点的影响。结果表明:干制加工显著提高鲜食枣总糖、还原糖含量(P<0.05),除ID外,干制后总酸含量均显著降低(P<0.05),产品褐变程度低,糖酸比明显提高;MVFD对VC保留率高达98.62%;MVP和MVFD后总酚含量显著提高(P<0.05),分别为4 721.30 mg/100 g(以干质量计,下同)和4 516.25 mg/100 g;VFD后黄酮含量增加到80.51 mg/100 g。微观结构方面,VFD鲜食枣密集多孔,呈蜂窝状;MVFD鲜食枣孔大均匀;MVP鲜食枣结构疏松,多小分子颗粒;ID鲜食枣紧实致密,无空腔结构。感官评定方面,MVFD和MVP对鲜食枣色泽、香气、口味和外形的综合评价接近于VFD。综合来看,MVFD和MVP对鲜食枣加工具有显著优势,且效率高成本低,应用前景广阔。

关键词: 微波真空冷冻, 微波真空膨化, 中短波红外, 真空冷冻干燥, 营养品质

Abstract: The effects of microwave vacuum freeze drying (MVFD), microwave vacuum puffing (MVP), short- and medium-wave infrared drying (ID) and vacuum freeze drying (VFD) on the eating and nutritional qualities of Chinese jujube were determined. The results showed that the contents of total sugar and reducing sugar increased after drying. The total acid content declined after all drying treatments except short- and medium-wave ID. No significant changes in the color and browning degree occurred after MVFD and MVP. MVFD resulted in the highest retention rate of VC (98.62%), whereas jujube fruits dried by short- and medium-wave ID showed the lowest VC contents. The total phenolic content in jujubes after MVP and MVFD significantly increased to 4 721.30 and 4 516.25 mg/100 g md, respectively. The total flavonoid content after VFD was significantly higher than that in samples dried by other drying methods (P < 0.05). The eating and nutritional qualities of Chinese jujube after ID were more seriously damaged. Microscopic observation demonstrated that VFD fruits had a highly porous honeycomb structure. In addition, MVFD fruits displayed large and uniform pores, while the structure of MVP fruits was more loose, showing a large number of small granules. ID fruits exhibited a dense structure without cavities. In summary, dried jujube obtained after MVFD and MVP had better eating and nutritional qualities in terms of color, aroma, taste and appearance, which were similar to those of VFD samples. Due to their low cost and high efficiency, both MVFD and MVP are significantly advantageous for producing high quality jujube products in the future with broad application prospects.

Key words: microwave vacuum freeze drying, microwave vacuum puffing, short-and medium-wave infrared drying, vacuum freeze drying, nutritional qualities

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