现代食品科技2026，Vol.42Issue(1)：158-169,12.DOI:10.13982/j.mfst.1673-9078.2026.1.1466
不同预处理对冻干枣片货架期品质的影响
Effects of Different Pretreatments on the Quality of Freeze-dried Jujube Slices during Shelf Life
摘要
Abstract
Vacuum freeze-drying effectively preserves the quality of jujube fruit.However,freeze-dried products are prone to quality deterioration,such as color deterioration,during shelf life.To mitigate the quality deterioration of freeze-dried jujube slices during their shelf life,Muzao was selected as the test material and pretreated with various concentrations of citric acid(CA),L-cysteine(L-Cys),and D-sodium erythorbate(D-SE).The sensory and entropy weight TOPSIS methods were used to comprehensively assess and identify high-quality groups by tracking changes in quality indices during shelf life.The results showed that compared with the CK group,1.5%L-Cys and 1.0%CA were more effective in maintaining the quality of freeze-dried jujube slices.L-Cys pretreatment was better than CA pretreatment,with better maintained values of a*(-2.64)and b*(16.07),effective inhibition of PPO activity(6.45 U/g),and slow decrease of chlorophyll(1.39 mg/100 g),carotenoid(0.145 mg/100 g),and total phenol(417.28 mg/100 g)contents in freeze-dried jujube slices over 180 days of shelf life.In contrast,the 0.6%D-SE group demonstrated inferior performance in maintaining the quality of freeze-dried jujube slices during shelf life,with the a* value(-0.79)and PPO activity(14.90 U/g)significantly higher than those of the CK group.These findings suggest that 1.5%L-Cys pretreatment can effectively preserve the quality of freeze-dried jujube slices,delay quality deterioration during shelf life,and extend the shelf life to more than 210 days.These findings provide theoretical support for the high-value processing and utilization of jujube fruit,significantly contributing to the development of the jujube industry.关键词
真空冷冻干燥/枣片/货架期/预处理/品质Key words
vacuum freeze-drying/jujube slices/shelf life/pretreatment/quality引用本文复制引用
何文华,高灵芝,宋长利,郝一帆,贾晨霞,李莘莘,李志刚,石建春,王愈,郝晓玲,石玉琴..不同预处理对冻干枣片货架期品质的影响[J].现代食品科技,2026,42(1):158-169,12.基金项目
山西省教育厅研究生实践创新项目(2023SJ101) （2023SJ101）
晋中国家农高区食品科学与工程教授、博士工作站项目(JZNGQBSGZZ003) （JZNGQBSGZZ003）
柳林县校地合作项目(2020HX62) （2020HX62）
