预处理对变温压差膨化干燥红枣脆片品质的影响  

Effects of Different Pretreatment Methods on Quality of Jujube Chips Produced by Explosion Puffing Drying

作　　者：杨慧[1] 吴洪斌[1] 金新文[1] 刘战霞 李斌斌 贾文婷[1] YANG Hui;WU Hong-bin;JIN Xin-wen;LIU Zhan-xia;LI Bin-bin;JIA Wen-ting(Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,Xinjiang,China)

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《食品研究与开发》2023年第12期36-43,共8页Food Research and Development

基　　金：兵团科技创新人才计划(2021CB029、2020CB008);兵团科技合作计划(2021BC007)。

摘　　要：为提高红枣脆片品质,利用热烫、油酸乙酯结合冷冻、浸渍和纤维素酶4种方法对红枣进行预处理,采用变温压差膨化干燥技术加工红枣脆片,探讨不同预处理方式对红枣脆片理化、质构、色泽和营养品质的影响。结果表明,与热烫、油酸乙酯结合冷冻、浸渍预处理相比,经纤维素酶预处理后的红枣脆片含水率为3.89%、玻璃化转变温度42.64℃、硬度495.22 g、脆度35.18个、膨化度5.66%、△E值为4.67、维生素C含量449.26 mg/100 g、总黄酮含量586.31 mg/100 g、总酚含量1 282.64 mg/100 g、多糖含量715.74 mg/100 g,纤维素酶预处理能有效保持红枣脆片色泽,并有利于形成疏松多孔结构。Four different methods,including hot water blanching,alkaline ethyl oleate emulsion combined with freezing,impregnation,and cellulase were used for the pretreatment of jujube in order to improve the quality of jujube chips.The explosion puffing drying technology was employed for the processing of jujube chips.The effects of different pretreatment methods on the physicochemical properties,texture,color and nutritional quality of jujube chips were explored.The results showed that compared with three other pretreatment methods,the jujube chips subjected to cellulase pretreatment had the moisture content of 3.89%,glass-transition temperature(Tg)of 42.64℃,hardness of 495.22 g,crispness of 35.18,bulk density of 5.66%,△E of 4.67,vitamin C content of 449.26 mg/100 g,total flavonoids content of 586.31 mg/100 g,total phenols content of 1282.64 mg/100 g,and polysaccharide content of 715.74 mg/100 g.Moreover,the cellulase pretreatment method could maintain the color of jujube chips,and also help to form loose and porous structure.

关 键 词：预处理 红枣脆片 变温压差膨化 干燥 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]