| 枣干制过程中可溶性糖含量变化的规律 |
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| 引用本文： | 魏利清,万红军,许铭强,李瑾瑜,逄焕明,李焕荣. 枣干制过程中可溶性糖含量变化的规律[J]. 食品与机械, 2011, 27(6) |
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| 作者姓名： | 魏利清 万红军 许铭强 李瑾瑜 逄焕明 李焕荣 |
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| 作者单位： | 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052
2. 哈密地区林果业技术推广中心,新疆哈密,839000 |
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| 基金项目： | 国家“十二五”科技支撑计划(编号:2011BAD27B02); 新疆维吾尔自治区重大科技专项(编号:201130102-4) |
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| 摘 要： | 针对新疆枣在自然干制过程中品质劣变的现象,研究采用自然干制和热风干制两种方式干制红枣,枣中果糖、葡萄糖和蔗糖等可溶性糖含量的变化规律.结果表明:在干制过程中果糖、葡萄糖与还原糖含量均呈上升趋势,蔗糖等非还原糖与可溶性总糖含量均呈下降趋势；各种糖含量发生显著变化的时期主要在干制初期,干制工艺对糖含量的变化影响较大；在干制过程中,非还原性糖大量降解,其中高温和低温长时干制时降解量大；果糖含量始终高于葡萄糖含量,且干制过程中二者的消耗量几乎一致.
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| 关 键 词： | 枣 干制 果糖 葡萄糖 蔗糖 |
Study on regularities of soluble sugar change in process of drying Chinese jujube |
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| WEI Li-qing , WAN Hong-jun , XU Ming-qiang , LI Jin-yu , PANG Huan-ming , LI Huan-rong. Study on regularities of soluble sugar change in process of drying Chinese jujube[J]. Food and Machinery, 2011, 27(6) |
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| Authors: | WEI Li-qing WAN Hong-jun XU Ming-qiang LI Jin-yu PANG Huan-ming LI Huan-rong |
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| Affiliation: | WEI Li-qing1 WAN Hong-jun2 XU Ming-qiang1 LI Jin-yu1 PANG Huan-ming1 LI Huan-rong1(1.College of Food Science and Medicine,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China,2.Technology Generalization Center of Hami Area Fruit Industry,Hami,Xinjiang 839000,China) |
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| Abstract: | In view of the quality deterioration phenomenon of Xinjiang jujubes during natural drying process,studied the regularities of soluble sugar change including fructose,glucose and sucrose during different drying process,to provide references for improving technology and the quality of jujubes.In this experiment the fresh jujubes were taken as raw materials and dried in the ways of natural drying and hot air drying.The results showed that the contents of fructose,glucose and reducing sugar increased,while the ... |
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| Keywords: | Chinese jujube drying fructose glucose sucrose |
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