不同前处理联合压差闪蒸干燥对红枣脆片品质的影响  

Effects of different pretreatments combined with instant controlled pressure drop drying on the quality of jujube slices

作　　者：贾文婷[1,2] 李文绮 吴洪斌[1,2] JIA Wenting;LI Wenqi;WU Hongbin(Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural and Reclamation Sciences,Shihezi 832000,China;Key Laboratory of Agro-Products Processing,Xinjiang Academy of Agricultural and Reclamation Sciences,Shihezi 832000,China;Shihezi Quality and Measurement Institute,Shihezi 832000,China)

机构地区：[1]新疆农垦科学院农产品加工研究所,新疆832000 [2]新疆农垦科学院农产品加工重点实验室,新疆832000 [3]新疆石河子质量与计量检测所,新疆832000

出　　处：《农业工程学报》2024年第2期116-123,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：兵团创新科技人才计划项目(2021BC007,2021CB029);国家桃产业技术体系岗位科学家项目(CARS-30-5-04)。

摘　　要：为探究不同前处理方式联合压差闪蒸干燥对红枣脆片产品品质的影响,该研究以新疆地区灰枣为原料,利用热烫、超声波、高密度二氧化碳(dense phase carbon dioxide,DPCD)3种前处理方式联合压差闪蒸干燥技术对红枣脆片进行加工,对比了3种前处理方式对红枣脆片色泽、硬度、脆度、膨化度、可溶性固形物含量、总糖含量、总酚含量、总黄酮含量、维生素C含量、感官及微观结构的影响。结果表明:1)前处理方式对产品色泽具有显著性影响(P<0.05),DPCD前处理所得枣片与新鲜枣片色泽最为接近(ΔE=3.73);2)DPCD前处理后红枣脆片的维生素C含量明显高于其他两种前处理方式(P<0.05);3)热烫、超声波前处理的红枣脆片硬度分别为4.59、3.50 N/cm^(2),而DPCD前处理的红枣脆片硬度仅为2.74 N/cm^(2),枣片最为酥脆;4)扫描电镜图表明3种前处理方式均能得到疏松多孔的组织结构,DPCD前处理所得枣片比热烫和超声波前处理所得枣片组织结构更为疏松,这可能是因为在二氧化碳的作用下,红枣细胞结构发生了改变,有些空隙间发生了断裂。综合比较,DPCD前处理能够提高产品的色泽、脆度及膨化度,并且能够较好的保留产品的营养成分,是红枣压差闪蒸干燥较适宜的前处理方式。该研究为高品质压差闪蒸红枣脆片的加工工艺选择提供一定的理论依据。Jujube(Ziziphus jujuba Mill.)is one of the most popular fruits native to China in the subtropical and tropical regions.However,fresh jujubes are susceptible to microbiological spoilage,especially for the rich contents of vitamin C,various amino acids,polysaccharides,and phytochemicals.The dried products are characterized by green natural,better quality with rich nutrition,edible convenience,and broad application prospects.The drying is used to reduce the moisture content to a safe level for the preservation of food products at present.The weight and volume of products are reduced to minimize transportation and storage costs.Among them,Jujube slices are a kind of dried snack with a high vitamin C content.The drying of jujube slices usually includes vacuum freeze,instant controlled pressure drops,vacuum frying,and microwave drying.Instant controlled pressure drop drying has been rapidly developed with creativity,environment-friendly,energy saving and high quality.This study aims to explore the effects of different pretreatments combined with instant controlled pressure drop drying on the quality of jujube chips.Huizu jujubes from the Xinjiang area were dried with three types of pretreatments,namely blanching,ultrasonic and dense phase carbon dioxide(DPCD).A systematic investigation was made on the effects of the three pretreatments on the color parameters,hardness,crispness,dilatability,soluble solids,retention of total sugar,total phenol,total flavonoids and vitamin C content,rehydration ratio,and microstructures.Results showed that:1)Pretreatment drying shared a significant impact on the color of dried samples.There was a very similar color of jujube crisps under DPCD drying,compared with the fresh ones(ΔE=3.73).2)DPCD pretreatment was used to keep more vitamin C content,compared with the other two pretreatments(P<0.05).The retention rates of vitamin C by DPCD pretreatment were 14.3%,and 25.0%higher than that of the samples dried by blanching,and ultrasonic,respectively.3)The lowest hardness and highest crispnes

关 键 词：红枣 微观结构 理化性质 压差闪蒸干燥 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]