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不同干燥方式对红枣品质特性的影响
引用本文:于静静,毕金峰,丁缓缓.不同干燥方式对红枣品质特性的影响[J].现代食品科技,2011,27(6):610-614,672.
作者姓名:于静静  毕金峰  丁缓缓
作者单位:1. 沈阳农业大学食品学院,辽宁沈阳,110161;中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放试验室,北京,100193
2. 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放试验室,北京,100193
基金项目:2009年度农业科技成果转化资金项目,2009年公益性行业(农业)科研专项经费项目
摘    要:通过对不同干燥方式所得产品的硬度、色泽和营养成分的含量进行测定分析,并对其进行电镜扫描观察研究不同干燥方式对红枣品质特性的影响.结果发现:硬度大小依次为微波干燥>热风干燥>真空干燥>变温压差膨化干燥>冷冻干燥;色泽无明显差异.营养成分中,总糖、还原糖、粗纤维、蛋白质和总黄酮含量均增加;冷冻干燥产品总酸和钾含量减少,其余...

关 键 词:红枣  干燥方式  营养成分  品质特性

Effect of Drying Treatment Methods on the Quality Properties of Red Jujube
YU Jing-jing,BI Jin-feng,DING Yuan-yuan.Effect of Drying Treatment Methods on the Quality Properties of Red Jujube[J].Modern Food Science & Technology,2011,27(6):610-614,672.
Authors:YU Jing-jing  BI Jin-feng  DING Yuan-yuan
Affiliation:1.Food Science College of Shenyang Agricultural University,Shenyang 110161,China)(2.Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Lab of Agriculture Product Processing and Quality Control of MOA,Beijing 100193,China)
Abstract:The hardness,color and nutritional content of the dried red jujube samples were measured and analyzed,and its scanning electron microscope was observed for investigating the effects of drying methods on quality characteristics of red dates.The results showed that the order of hardness was microwave drying > hot air drying > vacuum drying > explosion puffing drying > freeze drying and no significant difference was found in color.Nutrients,the total sugar,reducing sugar,crude fiber,protein and total flavonoid content were increased;the total acid and potassium of the products were reduced by freeze-dry,but increased by treatment with other drying methods;vitamin C content of the products were increased by vacuum drying and the explosion puffing drying but reduced by other methods;phosphorus content of the product by hot air drying products was reduced.Cell structure of the hot-air drying products contracted.The density of the products by microwave drying and vacuum drying was improved and the products by freeze-dry showed a large and uniform porosity and a better cellular structure.The explosion puffing drying led to extruded porous sponge-like cells and loose organizational structure,with a uniform porous structure.In summary,the products by low pressure extruded dry showed high hardness and nutrition,showing crisp and the taste with low cost of production,which was suitable for the processing industry to promote the jujube.
Keywords:red jujube  drying treatment method  nutrient component  quality properties
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