高温热风干燥对新郑红枣糖含量的影响  

Effect of High-temperature Air Drying on Sugar Content of Ziziphus jujuba cv.Xinzhenghongzao

作　　者：许利平[1] 黄贵元 张丽娜[1] 许高燕[1] 梁淼 刘崇盛 吴兆明[1] 高阳[1] XU Li-ping;HUANG Gui-yuan;ZHANG Li-na;XU Gao-yan;LIANG Miao;LIU Chong-sheng;WU Zhao-ming;GAO Yang(China Tobacco Zhejiang Industrial Co.,Ltd.,Hangzhou 310008,Zhejiang,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China)

机构地区：[1]浙江中烟工业有限责任公司,浙江杭州310008 [2]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2022年第22期79-85,共7页Food Research and Development

基　　金：浙江中烟工业有限责任公司科技项目(2021330000340290)。

摘　　要：为探究高温热风干燥过程中新郑红枣糖组分含量的变化,利用高效液相色谱-蒸发光散射检测技术跟踪红枣在不同干燥温度下小分子糖的变化规律。结果表明:试验中采用的高温干燥可以显著提高枣的干燥效率,缩短干燥时间;干燥过程中果糖和葡萄糖含量随时间延长逐渐降低,且干燥温度越高,降低的速率越大;蔗糖含量呈现先升高再降低的变化趋势。相关性分析结果显示,甜度指数受到干燥温度和时间的影响,且干燥时间的影响程度较大;在温度较低时,蔗糖会先水解生成果糖与葡萄糖,而随着干燥时间延长,果糖与葡萄糖会生成蔗糖。研究结果为枣粉的品质调控提供数据基础。To explore the changes in the content of sugar components in Ziziphus jujuba cv.Xinzhenghongzao during high-temperature air drying,high-performance liquid chromatography-evaporative light scattering detection was employed to track the changes of small molecule sugars.The result showed that high-temperature drying significantly improved the drying efficiency and shortened the drying time.During the drying process,the content of fructose and glucose gradually decreased,and the decreases were more rapid at higher temperature.Sucrose content first increased and then decreased.The results of correlation analysis showed that sweetness index was affected by drying temperature and time,and the latter had a greater influence.At lower temperatures,sucrose was first hydrolyzed to fructose and glucose.As the drying time was extended,fructose and glucose would produce sucrose.The above results provide a data basis for the quality control of jujube powder.

关 键 词：新郑红枣 高温热风干燥 小分子糖 甜度指数 相关性分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]