食品科学2017，Vol.38Issue(7)：70-76,7.DOI:10.7506/spkx1002-6630-201707012
干制方式对鲜食枣食用及营养品质的影响
Effect of Drying Methods on Eating and Nutritional Qualities of Chinese Jujube Fruits (Ziziphus jujuba Mill.cv.Dongzao)
摘要
Abstract
The effects of microwave vacuum freeze drying (MVFD),microwave vacuum puffing (MVP),short-and medium-wave infrared drying (ID) and vacuum freeze drying (VFD) on the eating and nutritional qualities of Chinese jujube were determined.The results showed that the contents of total sugar and reducing sugar increased after drying.The total acid content declined after all drying treatments except short-and medium-wave ID.No significant changes in the color and browning degree occurred after MVFD and MVP.MVFD resulted in the highest retention rate of VC (98.62％),whereas jujube fruits dried by short-and medium-wave ID showed the lowest VC contents.The total phenolic content in jujubes after MVP and MVFD significantly increased to 4 721.30 and 4 516.25 mg/100 g md,respectively.The total flavonoid content after VFD was significantly higher than that in samples dried by other drying methods (P ＜ 0.05).The eating and nutritional qualities of Chinese jujube after ID were more seriously damaged.Microscopic observation demonstrated that VFD fruits had a highly porous honeycomb structure.In addition,MVFD fruits displayed large and uniform pores,while the structure of MVP fruits was more loose,showing a large number of small granules.ID fruits exhibited a dense structure without cavities.In summary,dried jujube obtained after MVFD and MVP had better eating and nutritional qualities in terms of color,aroma,taste and appearance,which were similar to those of VFD samples.Due to their low cost and high efficiency,both MVFD and MVP are significantly advantageous for producing high quality jujube products in the future with broad application prospects.关键词
微波真空冷冻/微波真空膨化/中短波红外/真空冷冻干燥/营养品质Key words
microwave vacuum freeze drying/microwave vacuum puffing/short-and medium-wave infrared drying/vacuum freeze drying/nutritional qualities分类
轻工纺织引用本文复制引用
沈静,魏婷,冀晓龙,王敏..干制方式对鲜食枣食用及营养品质的影响[J].食品科学,2017,38(7):70-76,7.基金项目
陕西省科技统筹创新工程计划项目(2013KTZB02-03-04) （2013KTZB02-03-04）
“十三五”国家重点研发计划重点专项(2016YRC0400204) （2016YRC0400204）
