食品工业科技2026，Vol.47Issue(4)：49-58,10.DOI:10.13386/j.issn1002-0306.2025040103
不同天然助剂对真空冷冻干燥脱糖枣粉品质的影响
Effect of Different Natural Additives on the Quality of De-sgared Freeze-dried Jujube Powder
摘要
Abstract
By combining new natural additives(whey protein,steviol glycosides,and Lactobacillus paracasei)in various proportions,de-sugared freeze-dried jujube powder was prepared.The physical properties,functional components,antioxidant capacity,and sensory characteristics of the de-sugared freeze-dried jujube powder were analyzed,and the performance of the de-sugared freeze-dried jujube powder obtained from different natural additive combinations was studied.The results showed that adding appropriate natural additives can significantly improve the wetting,solubility,and antioxidant capacity of the de-sugared freeze-dried jujube powder.Among these,the formulation JP-WSL1(jujube powder:whey protein:steviol glycosides:Lactobacillus paracasei ratio of 7:1:1.5:0.5)had the best color,the smallest average particle size(6.25 μm),the lowest moisture content(6.67%±0.04%),the smallest contact angle(39.51°±1.66°),the longest wetting time(66.28±1.42 s),and the highest solubility(57.96%±0.51%).The total phenol content(TPC),total flavonoid content(TFC),DPPH free radical scavenging ability,and ABTS+free radical scavenging ability also reached their highest levels,at 1332 mg GAE/100 g,462 mg RE/100 g,49.32%and 36.2%,respectively.In summary,the formulation with JP-WSL1 as a natural additive was more suitable for the production of de-sugared freeze-dried jujube powder.This study provides reliable theoretical support for the industrial production of de-sugared freeze-dried jujube powder and lays the foundation for the application of vacuum freeze-drying technology in the deep processing of fruit and vegetable powder.关键词
真空冷冻干燥脱糖枣粉/真空冷冻干燥/天然助剂/功能性成分/抗氧化能力/感官特性Key words
desugared freeze-dried jujube powder/vacuum freeze-drying/natural additives/functional components/antioxidant capacity/sensory characteristics分类
轻工纺织引用本文复制引用
刘战霞,贾文婷,杨慧,吴洪斌..不同天然助剂对真空冷冻干燥脱糖枣粉品质的影响[J].食品工业科技,2026,47(4):49-58,10.基金项目
新疆生产建设兵团青年科技创新人才项目(2023CB007-02). （2023CB007-02）
