首页 > 过刊浏览>2024年第43卷第5期 >234-241. DOI:10.13300/j.cnki.hnlkxb.2024.05.026
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超声辅助去糖处理对热风干燥及压差闪蒸干燥红枣脆片品质的影响
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作者:
作者单位:

1.新疆农垦科学院农产品加工研究所/新疆农垦科学院农产品加工重点实验室,石河子 832000;2.海南省农业科学院农产品加工设计研究所,海口 570100

作者简介:

刘战霞，E-mail：806796383@qq.com

通讯作者:

杨慧，E-mail：258086146@qq.com

中图分类号:

TS255.3

基金项目:

新疆生产建设兵团科技合作计划项目（2021BC007）；新疆生产建设兵团英才青年项目；国家现代农业产业技术体系岗位科学家项目（CARS-30-5-04）；新疆生产建设兵团科技创新人才计划（2023CB007-02）；新疆生产建设兵团农业科技创新工程专项（NCG202226）


Effects of ultrasound-assisted desugaring on quality of red jujube crisps dried with hot air drying and instant controlled pressure drop
Author:
Affiliation:

1.Institute of Agricultural Products Processing/Key Laboratory of Agricultural Product Processing， Xinjiang Academy of Agricultural Reclamation Sciences， Shihezi 832000， China;2.Institute of Processing & Design of Agriproducts， Hainan Academy of Agricultural Science， Haikou 570100， China

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    摘要:

    为探究不同去糖预处理方法对热风干燥及压差闪蒸干燥红枣脆片品质的影响，利用超声（US）、超声辅助酶法（US+EM）、超声辅助碱法（US+AM）、超声辅助热水法（US＋WM）4种不同预处理方法处理红枣脆片，分析干燥后红枣脆片的色泽、质构、滋味和主要营养成分含量。结果显示，不同超声辅助去糖预处理方法对热风干燥及压差闪蒸干燥红枣脆片品质均有较大的影响，对比不同去糖预处理组，超声（US）和超声辅助酶法（US+EM）处理下红枣鲜样固形物减少率分别为2.53%和3.36%，显著低于超声辅助碱法（US+AM）和超声辅助热水法（US+WM）处理；超声辅助热水法（US＋WM）处理下热风干燥及压差闪蒸干燥红枣脆片多糖含量最低，去除多糖效果最佳，其次是超声辅助酶法（US+EM）处理；超声辅助酶法（US+EM）去糖处理下压差闪蒸干燥红枣脆片黄酮保留量最高，VC损失量最小。电子舌结果显示超声辅助酶法处理下压差闪蒸干燥红枣脆片口感最佳。结果表明，超声辅助酶法处理在减少糖分的同时最大程度地保留了红枣脆片的风味和营养成分。

    Abstract:

    Four different pre-treatment methods including ultrasound （US）， ultrasound assisted enzymatic method （US+EM）， ultrasound assisted alkaline method （US+AM）， and ultrasound assisted hot-water method （US+WM） were used to study the effects of different desugaring pretreatment on the quality of red jujube crisps dried with hot air drying and instant controlled pressure drop.The color， texture， taste， and the content of main nutrients in the dried red jujube crisps were analyzed.The results showed that different ultrasound assisted desugaring pretreatment had a significant impact on the quality of red jujube crisps dried with hot air drying and instant controlled pressure drop.Compared with different desugaring pretreatment， the solid reduction rate of fresh jujube samples treated with US and US+EM was 2.53% and 3.36%， significantly lower than that with US+AM and US+WM.The content of polysaccharide in US+WM was the lowest with the best effect of desugaring， followed by US+EM treatment with hot air drying and instant controlled pressure drop of red jujube crisps.The US+EM with instant controlled pressure drop of red jujube crisps resulted in a high retention rate of flavonoid and the smallest loss of VC content.The results of electronic tongue showed that the taste of red jujube crisps pretreated with US+EM and dried with instant controlled pressure drop was best.It is indicated that ultrasound assisted enzymatic （US+EM） treatment reduces the content of sugar while retain the flavor and nutrients of red jujube crisps to the greatest extent.

    表 1 不同预处理后红枣鲜样的多水分损失率和固形物减少率Table 1 Moisture loss rate and solid reduction rate of fresh jujube samples with different pretreatments
    表 2 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片的色泽比较Table 2 Comparison of color of red jujube slices dried by hot air drying and instant controlled pressure drop under different desugaring treatments
    图1 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片的硬度及脆度比较Fig.1 Comparison of hardness and brittleness of red jujube slices dried by hot air drying and instant controlled pressure drop under different desugaring treatments
    图2 不同去糖预处理下热风干燥（A）及压差闪蒸干燥（B）红枣脆片的风味比较Fig.2 Comparison of flavor of red jujube slices dried by hot air drying （A） and instant controlled pressure drop （B） under different desugaring treatments
    图3 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片多糖含量Fig.3 Polysaccharide content in red jujube slices dried by hot air drying and instant controlled pressure drop under different desugaring treatments
    图4 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片中黄酮含量Fig.4 Flavonoids content in red jujube crisp dried by hot air and instant controlled pressure drop under different desugaring treatments
    图5 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片VC含量Fig.5 VC content in red jujube crisp dried by hot air and instant controlled pressure drop under different desugaring treatments
    图6 不同去糖预处理下热风干燥及压差闪蒸干燥红枣脆片的抗氧化能力Fig.6 Antioxidant capacity in red jujube crisp dried by hot air and instant controlled pressure drop under different desugaring treatments
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刘战霞,代文婷,吴洪斌,杨慧.超声辅助去糖处理对热风干燥及压差闪蒸干燥红枣脆片品质的影响[J].华中农业大学学报,2024,43(5):234-241

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  • 收稿日期:2023-09-25
  • 在线发布日期: 2024-10-08
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