长期贮藏干枣在不同温度下的吸水和加工特性  

Water Absorption and Processing Characteristics of Dried Jujube under Different Temperatures Following Long-term Storage

作　　者：尹小琳 胡鑫 李汴生 丁真真[1] 阮征 李丹丹[2] 金庭飞[3] YIN Xiaolin;HU Xin;LI Biansheng;DING Zhenzhen;RUAN Zheng;LI Dandan;JING Tingfei(College of Life and Geographical Sciences,Kashi University,Xinjiang Key Laboratory of Biological Resources and Ecology of Pamir Plateau,Kashi 844000,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Yikewei Bio-technology Co.Ltd.,Guangzhou 510640,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆帕米尔高原生物资源与生态重点实验室,新疆喀什844000 [2]华南理工大学食品科学与工程学院,广东广州510640 [3]广东益可维生物技术有限公司,广东广州510640

出　　处：《现代食品科技》2024年第1期205-213,共9页Modern Food Science and Technology

基　　金：广东省重点领域研发计划项目(2019B020219002)。

摘　　要：干枣(Ziziphus jujuba Mill.)是药食兼用的食品原料,其保健功能、贮藏和加工特性备受关注。长期贮藏的干枣脱水严重,果肉变硬、果皮发暗,商品价值降低。该文以分别贮藏约1和13个月的新疆骏枣和灰枣干枣为对象,研究干枣的浸泡吸(复)水的规律及其对干枣加工性能的影响。结果发现,贮藏13个月的骏枣和灰枣的湿基含水量较贮藏1个月的骏枣和灰枣减少了约50%,贮藏时间对果形指数、果肉质地和成分均有一定影响,长期贮藏的干枣仍具有很好的加工利用价值。干枣的吸水曲线大都呈对数曲线的规律,吸水过程受水温和干枣种类影响。低场核磁共振成像(Low-field Magnetic Resonance Imaging,LF-MRI)分析显示,水分主要从枣蒂和表面渗入到枣果内。贮藏约13个月的骏枣和灰枣的干基含水量分别为43.18 g/100 g(T=40℃)和41.06 g/100 g(T=60℃)时,出现轻微软化现象,此时可进行去核和切片加工;当干枣浸泡至干基含水量为129 g/100 g时,果肉软化充分,水分分布均匀,则可进行打浆加工,浆液粒度和色泽均较好。Jujube(Ziziphus jujuba Mill.)is a raw material used as both a medicine and food.It has attracted widespread interest concerning its health functions,storage and processing characteristics.The long-term storage of dried jujube can lead to severe dehydration,which causes the pulp to harden,the peel to darken,and its commodity value to decrease.Two types of Xinjiang jujube,Junzao and Huizao,that were stored for approximately 1 or 13 months,were selected as research samples to investigate the patterns of soaking and water absorption/rehydration and its effect on the processing properties of dried jujubes.Moisture content of Junzao and Huizao after 13 months of storage was reduced by approximately 50%compared with that of Junzao and Huizao after 1 month of storage.The duration of storage also affected fruit shape,pulp texture and composition,but the dried jujubes subjected to long-term storage retained good processing and utilization value.The water absorption curve of dried jujube was mostly logarithmic,and water absorption was affected by water temperature and the variety of dried jujube.Low-field magnetic resonance imaging demonstrated that water mainly infiltrated into the jujube fruit through the pedicle and surface.When the moisture content of Junzao and Huizao stored for about 13 months was 43.18 g/100 g on a dry mass basis(db)(T=40℃)and 41.06 g/100 g db(T=60℃),respectively,the jujubes underwent a slight softening,which was ideal for pitting and slicing.When the dry jujube was soaked until the moisture content,on a dry mass basis,was 129 g/100 g,it was fully softened and moisture was evenly distributed,which was ideal for beating and produced jujube pulp with good particle size and color.

关 键 词：干枣 干基含水量 核磁成像 吸水/复水 加工 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]