食品与发酵工业2026，Vol.52Issue(18)：78-88,11.DOI:10.13995/j.cnki.11-1802/ts.046493
压差闪蒸联合干燥对不同品种鲜枣脆片品质的影响
Effect of instant controlled pressure drop combined drying on quality of different varieties of fresh jujube crisps
摘要
Abstract
To investigate the effect of instant controlled pressure drop combined drying on the quality of different varieties of fresh ju-jube crisps,six crisp-ripe stage varieties(Zizyphus jujuba cv.Lengbaiyuzao,Zizyphus jujuba cv.Linfendongzao,Zizyphus jujuba cv.Li-uyuexianzao,Zizyphus jujuba cv.Banzao,Zizyphus jujuba cv.Muzao,and Zizyphus jujuba cv.Hupingzao)were selected.After combined hot air and instant controlled pressure drop drying,the color,texture,physicochemical and nutritional quality indicators were measured.Correlation analysis and principal component analysis(PCA)were applied.The results showed that instant controlled pressure drop drying significantly affected product quality.Regarding color,a* values increased and b* values decreased for all products.Zizyphus jujuba cv.Linfendongzao exhibited the most balanced change,with a ΔE of 20.24.Regarding texture,Zizyphus jujuba cv.Muzao had the highest hardness(335.17 N),while Zizyphus jujuba cv.Banzao and Zizyphus jujuba cv.Hupingzao demonstrated outstanding crispness(41.33 N and 43.28 N,respectively).Zizyphus jujuba cv.Linfendongzao exhibited relatively lower hardness(238.92 N),its crispness was next to Zizyphus jujuba cv.Muzao,resulting in a crispy texture.For physicochemical and nutritional traits,heatsensitive components(vitamin C,total phenols,total flavonoids)all declined to varying extents.Zizyphus jujuba cv.Linfendongzao retained relatively high total flavonoids(5.92 mg/g),significantly superior to most other cultivars.Zizyphus jujuba cv.Lengbaiyuzao had the highest vitamin C content after in-stant controlled pressure drop drying(1.70 mg/g),while Zizyphus jujuba cv.Muzao retained the highest total phenol content(3.18 m g/g).Correlation analysis revealed that the color,titratable acid,soluble solids,and total sugar of fresh jujube were extremely significantly posi-tively correlated(P＜0.01)with the corresponding indicators of dried chips.The b* value of fresh jujube showed a significant negative correlation with the hardness and crispness of the final product(P＜0.05).Partial correlation analysis revealed that after excluding the in-terference of total sugar,feed acidity still had a significant negative impact on vitamin C retention rate,while soluble solids continued to exert a stable negative effect on total phenol retention.PCA gave a comprehensive score ranking,Zizyphus jujuba cv.Linfendongzao(0.533)＞Zizyphus jujuba cv.Lengbaiyuzao(0.513)＞Zizyphus jujuba cv.Banzao(0.507)＞Zizyphus jujuba cv.Hupingzao(0.369)＞Zizyphus jujuba cv.Muzao(0.165)＞Zizyphus jujuba cv.Liuyuexianzao(0.164).The study elucidated the response differences of various fresh jujube varieties to pressure differential flash evaporation processing,providing a scientific basis for raw material selection and quality control in crisp chip production.关键词
压差闪蒸联合干燥/色泽/质构/营养品质/主成分分析Key words
instant controlled pressure drop combined drying/color/texture/nutritional quality/principal component analysis引用本文复制引用
张羽,陈芹芹,郜健标,王永康,赵爱玲,毕金峰..压差闪蒸联合干燥对不同品种鲜枣脆片品质的影响[J].食品与发酵工业,2026,52(18):78-88,11.基金项目
国家重点研发计划项目(2022YFD1600403) （2022YFD1600403）
中国农业科学院科技创新工程(CAAS-ASTIP-2026-IFST) （CAAS-ASTIP-2026-IFST）
"庭州英才"人才计划庭州科技创新团队(2023CT02) （2023CT02）
