现代食品科技2017，Vol.33Issue(5)：161-167,7.DOI:10.13982/j.mfst.1673-9078.2017.5.026
真空冷冻干燥过程中鲜食枣营养品质的变化研究
Changes in Nutritional Properties of Jujube Fruits during Different Stages of Vacuum Freeze-drying
摘要
Abstract
Variations in nutritional properties and antioxidant activity of jujube fruits during different stages of vacuum freeze-drying were investigated to provide a scientific basis for selecting the appropriate drying time during production and processing.The results showed that during freeze-drying of the jujube fruits reducing sugar content increased significantly by the end of drying (p＜0.05).The titratable acid content of freeze-dried jujube fruits was 0.92 times as much as fresh jujube fruits,which is one of the reasons for the drop in the sugar:acid ratio observed in freeze-dried products.Additionally,freeze-drying produced a higher retention rate of vitamin C (99.58％) over time,as compared to its fresh counterpart.The organic acid content of fruits is an important factor in determining flavor,and this study found that the freeze-dried jujube fruit oxalic acid,tartaric acid,and citric acid content were 1.64 times,1.32 times,and 3.83 times as much as the fresh fruit,respectively.During freeze-drying,jujube fruits appeared to increase their ABTS+ scavenging power and antioxidant capacity (p＜0.05),with the former increasing by 6.91％ and antioxidant capacity increasing by 92.01％.Therefore,freeze-drying time has a significant effect on the nutrient content and antioxidant activity of the fruits being processed.The freeze-drying time ranging from 6 to 9 is beneficial in reserving moisture,and maintaining nutritional and functional property.关键词
鲜食枣/真空冷冻干燥/营养品质/抗氧化活性Key words
fresh jujube/vacuum freeze-drying/nutritional properties/antioxidant activity引用本文复制引用
魏婷,高彩凤,沈静,张积凡,王敏..真空冷冻干燥过程中鲜食枣营养品质的变化研究[J].现代食品科技,2017,33(5):161-167,7.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）
榆林市科技局项目(2012cxy3-7) （2012cxy3-7）
