食品与发酵工业2024，Vol.50Issue(14)：253-259,7.DOI:10.13995/j.cnki.11-1802/ts.036700
酶解法脱糖提升黄骅冬枣脆片贮存稳定性的研究
Enzymatic desugaring to improve the storage stability of Huanghua jujube chips
摘要
Abstract
The high sugar content of Huanghua winter jujube brings delicious taste,but at the same time makes its chips easy to ab-sorb moisture during storage,resulting in softening of the chips and obviously affecting the taste of them.In this paper,glucose oxidase was used to partially remove sugar from winter jujube chips.The orthogonal optimization method was adopted to study the effects of enzy-molysis time,enzyme addition amount,enzymolysis temperature,solid-liquid ratio and thickness of winter jujube chips on the desugariza-tion rate and sensory quality of winter jujube chips.Isothermal adsorption method was also used to study the storage stability of winter ju-jube chips.The results showed that when the enzymolysis time was 35 min,the enzyme dosage was 0.15％,the enzymolysis temperature was 45 ℃,the ratio of solid to liquid was 1∶2(g/mL),and the thickness of winter jujube chips was 10 mm,the desugar rate was 43.30％,that is,the reducing sugar content of winter jujube chips was 18.14％.This content was significantly lower than that before des-ugar removal(32.00％),with the sensory score being 85.86 points,and the comprehensive score being 98.98 points.Under this condi-tion,the desugar rate was the highest,or the reducing sugar content decreased to the lowest,the comprehensive score reached the high-est,and the moisture absorption performance of winter jujube chips became weaker and the stability was better.The research results will provide some theoretical and data support for the development of winter jujube chips related products.关键词
冬枣脆片/葡萄糖氧化酶/酶解/脱糖率/稳定性Key words
winter jujube chips/glucose oxidase/enzymolysis/desugaring rate/stability引用本文复制引用
张亚旭,李文钊,刘馨阳,王智珍,路晓,李玉爽,徐艳朋,阮美娟..酶解法脱糖提升黄骅冬枣脆片贮存稳定性的研究[J].食品与发酵工业,2024,50(14):253-259,7.基金项目
烘焙食品技术关键与新品研发(1800140061) （1800140061）
