Effects of Three Drying Methods on Drying Quality of Mu-jujube at Different Harvest Periods
-
摘要: 为充分利用红枣资源，挖掘不同采收期枣果的加工利用价值，以木枣为试材，对比分析白熟期、半红期、全红期三个采收期木枣经自然晾干、热风干燥、真空冷冻干燥后营养、色泽、质地品质指标的变化。结果表明：相同干制方式下白熟期木枣VC、粗纤维、黄酮、三萜类化合物的含量高于半红期，半红期的高于全红期；白熟期木枣可溶性糖和多糖含量显著（P<0.05）低于半红期，半红期的显著（P<0.05）低于全红期；除了可溶性糖外，三个采收期木枣真空冷冻干燥后营养功能成分含量最高，但白熟期和半红期木枣自然晾干或热风干燥后可获得较全红期枣果真空冷冻干燥后高的粗纤维、黄酮、三萜类化合物含量。三个采收期木枣果肉颜色均为绿白色，白熟期木枣质地相对偏硬，半红期和全红期没有显著（P>0.05）差异，真空冷冻干燥较好的保持了木枣原有的色泽品质和质构特性，而自然晾干和热风干燥则促使白熟期和半红期木枣果皮果肉均由绿转红，色差增大，硬度升高，接近甚至高于全红期木枣。由此可得，提前采收的白熟期和半红期木枣具备较好的加工利用特性，真空冷冻干燥为木枣高值化加工的首选干燥方法。研究结果为木枣提前采收加工利用提供了理论依据。Abstract: In order to make full use of jujube resources and further explore the processing and utilization value of jujube fruit, the changes of jujube nutrition, color and quality indexes after natural drying, hot air drying and vacuum freeze-drying in different harvesting stages were compared and analyzed using mu-jujube fruit as the test material. The results showed that the contents of VC, crude fiber, flavonoids and triterpenoids of white ripe dates were higher than those of semi-red dates, and those of semi-red dates were higher than those of all-red dates under the same drying methods. The contents of soluble sugars and polysaccharides of white ripe dates were significantly (P<0.05) lower than those of semi-red dates and the semi-red dates were significantly (P<0.05) lower than those all-red dates. Except for soluble sugars, all three harvesting stages of jujube had the highest content of functional nutrients after vacuum freeze-drying, but the content of crude fiber, flavonoids and triterpenoids after natural drying or hot air drying were higher at the white ripening stage and the semi-red stage than that of all-red stage of jujube fruit after vacuum freeze-drying. Flesh color of jujube during three harvest stages were green and white. The jujube texture at white ripe period was relatively hard, there was no significant difference between half red period and full red period (P>0.05). The original color, quality and texture of jujube were kept by vacuum freeze drying, while the flesh of white ripe period and half red stage jujube turned green to red, and the color difference and hardness increased after natural drying and hot air drying, which were close to or even higher than that of full red stage jujube. It could be concluded that the early harvested white and semi-red jujube fruit had better processing characteristics, and vacuum freeze-drying was the best drying method for high-value drying process. The results would provide a theoretical basis for early harvesting and processing of jujube fruit.
-
Key words:
- mu-jujube /
- harvest time /
- dry /
- quality
-
图 2 干燥方式对不同采收期木枣粗纤维含量的影响
Figure 2. Effects of drying methods on crude fibre content of jujube at different harvest stages
图 3 干燥方式对不同采收期木枣可溶性糖的影响
Figure 3. Effects of drying methods on soluble sugar content of jujube at different harvest stages
图 4 干燥方式对不同采收期木枣多糖含量的影响
Figure 4. Effects of drying methods on soluble sugar content of jujube at different harvest stages
图 5 干燥方式对不同采收期木枣黄酮含量的影响
Figure 5. Effects of drying methods on flavonoid content of jujube at different harvest stages
图 6 干燥方式对不同采收期木枣三萜类化合物含量的影响
Figure 6. Effects of drying methods on triterpenoids content of jujube at different harvest stages
图 7 干燥方式对不同采收期木枣果皮L值的影响
Figure 7. Effects of drying methods on L value of jujube peel at different harvest stages
图 8 干燥方式对不同采收期木枣果肉L值的影响
Figure 8. Effects of drying methods on L value of jujube pulp at different harvest stages
图 9 干燥方式对不同采收期木枣果皮a值的影响
Figure 9. Effects of drying methods on a value of jujube peel at different harvest stages
图 10 干燥方式对不同采收期木枣果肉a值的影响
Figure 10. Effects of drying methods on a value of jujube pulp at different harvest stages
-
[1] 冀晓龙, 李环宇, 韩林, 等. 木枣多糖的理化特性研究[J]. 食品科学技术学报,2017,35(5):41−45. [JI X L, LI H Y, HAN L, et al. Physicochemical study on polysaccharides from Ziziphus jujube cv. Muzao[J]. Journal of Food Science and Technology,2017,35(5):41−45. doi: 10.3969/j.issn.2095-6002.2017.05.007 [2] 樊保国, 李月梅, 张强, 等. 中阳木枣品种群果实制干品质性状及其综合评价[J]. 西北农林科技大学学报(自然科学版),2019,47(12):130−139. [FAN B G, LI Y M, ZHANG Q, et al. Analysis and comprehensive evaluation of quality traits of dried jujube from jujube from Zhongyang muzao systematic cultivars[J]. Journal of Northwest A&F University (Nat. Sci. Ed. ),2019,47(12):130−139. [3] 樊保国, 李月梅, 张强, 等. 中阳木枣系品种果实制干品质的综合评价方法[J]. 中国农业大学学报,2019,24(5):150−160. [FAN B G, LI Y M, ZHANG Q, et al. Comprehensive evaluation methods of dried jujube quality of Zhongyangmuzao cultivars[J]. Journal of China Agricultural University,2019,24(5):150−160. doi: 10.11841/j.issn.1007-4333.2019.05.18 [4] 刘艳, 许牡丹, 刘青, 等. 不同成熟度对木枣冷藏品质的影响[J]. 陕西科技大学学报,2011,29(1):70−72. [LIU Y, XU M D, LIU Q, et al. Effect of different maturity rate on storage of MuZao jujube[J]. Journal of Shanxi University of Science & Technology,2011,29(1):70−72. doi: 10.3969/j.issn.1000-5811.2011.01.018 [5] KOU X H, CHEN Q, LI X H, et al. Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars[J]. Food Chemistry,2015,173:1037−1044. doi: 10.1016/j.foodchem.2014.10.110 [6] 陈红玉, 马光跃, 杨俊强, 等. 山西省沿黄枣区红枣产业现状及发展对策[J]. 北方园艺,2019(22):155−158. [CHEN H Y, MA G Y, YANG J Q, et al. Status guo and development countermeasures of jujube industry in jujube area along yellow river in Shanxi province[J]. Northern Horticulture,2019(22):155−158. [7] 杨建华. 山西省枣产业发展现状分析[J]. 山西林业科技,2018,47(3):57−59. [YANG J H. Analysis on current situation of jujube industry development in Shanxi Province[J]. Shanxi Forestry Science and Technology,2018,47(3):57−59. doi: 10.3969/j.issn.1007-726X.2018.03.020 [8] 魏婷, 高彩凤, 沈静, 等. 真空冷冻干燥过程中鲜食枣营养品质的变化研究[J]. 现代食品科技,2017,33(5):161−167. [WEI T, GAO C F, SEN J, et al. Changes in nutritional properties of jujube fruits during different stages of vacuum freeze-drying[J]. Modern Food Science and Technology,2017,33(5):161−167. doi: 10.13982/j.mfst.1673-9078.2017.5.026 [9] 王剑强. 微波真空干燥红枣片干燥特性试验研究[D]. 阿拉尔: 塔里木大学, 2019WANG J Q. Experimental study on drying characteristics of microwave vacuum drying jujube slices[D]. Alar: Taram University, 2019. [10] 侯皓男, 毕金峰, 陈芹芹, 等. 压差闪蒸干燥改善红枣脆片理化和营养品质的研究[J]. 现代食品科技,2019,35(11):161−169. [HOU H N, BI J F, CHEN Q Q, et al. Improvement of physicochemical and nutritional quality of red jujube chips by instant controlled pressure drop[J]. Modern Food Science and Technology,2019,35(11):161−169. doi: 10.13982/j.mfst.1673-9078.2019.11.023 [11] WANG X, GAO Y, ZHAO Y. et al. Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices[J]. Journal of Food Processing and Preseerrvation,2021,45(2):e15162. [12] 车兴文. 远红外真空干燥冬枣片干燥特性及品质研究[D]. 阿拉尔: 塔里木大学, 2020CHE X W. Study on drying characteristics and quality of far-infrared vacuum dried winter jujube slices[D]. Alar: Taram University, 2020. [13] WEI S, YAO X. Pulsed air jet impingement drying characteristics of winter jujube slices[J]. Czech Journal of Food Sciences,2018,36(4):329−337. doi: 10.17221/258/2017-CJFS [14] HOU H, CHEN Q, BI J, et al. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition[J]. Journal of Food Engineering,2020,272(109874):1−10. [15] 高阳. 金丝小枣太阳能干燥特性的实验研究[D]. 石家庄: 河北工业大学, 2016GAO Y. Research on solar drying charactreristics of Ziziphus jujube[D]. Shijiazhuang: Hebei University of Technology, 2016. [16] 张裕仁, 张慧, 彭菁, 等. 响应面法优化板枣热风-真空分段联合干燥工艺[J]. 食品工业科技,2020,41(3):131−138. [ZHANG Y R, ZHANG H, PENG J, et al. Optimization of hot air-vacuum segment-combined drying process of Jishan Jujube by response surface method[J]. Science and Technology of Food Industry,2020,41(3):131−138. [17] 彭雪, 赵丽娇, 雷小青, 等. 恒温和分段式降温热风干制技术对黑枣干制特性及品质的影响[J]. 食品工业科技,2021,42(19):92−96. [PENG X, ZHAO L J, LEI X Q, et al. Effects on the drying characteristics and quality of Diospyros lotus L. by the technology of thermostatic and subsection temperature-changing hot air drying[J]. Science and Technology of Food Industry,2021,42(19):92−96. doi: 10.13386/j.issn1002-0306.2021020102 [18] 沈静, 魏婷, 冀晓龙, 等. 干制方式对鲜食枣食用及营养品质的影响[J]. 食品科学,2017,30(7):70−76. [SHEN J, WEI T, JI X L, et al. Effect of drying methods on eating and nutritional qualities of Chinese jujube fruits (Ziziphus jujuba Mill. cv. Dongzao)[J]. Food Science,2017,30(7):70−76. doi: 10.7506/spkx1002-6630-201707012 [19] 王恒超, 陈锦屏, 符恒, 等. 骏枣干制过程中几种营养物质的变化规律[J]. 食品科学,2012,33(15):48−51. [WANG H C, CHEN J P, FU H, et al. Change of several nutrients in Jun jujube during drying process[J]. Food Science,2012,33(15):48−51. [20] 高红芳, 许牡丹, 刘红梅. 真空低温干燥法生产高VC香酥脆枣的可行性研究[J]. 食品科技,2010,35(10):143−146. [GAO H F, XU M D, LIU H M. The feasibility of low-temperature drying on crisp jujube with high VC[J]. Food Science and Technology,2010,35(10):143−146. [21] 许牡丹, 张瑞花, 高红芳, 等. 枣片的预处理及干燥方式研究[J]. 食品工业科技,2011,32(3):244−246. [XU M D, ZHANG R H, GAO H F, et al. Study on pretreatment and drying operations of Zizyphus Jujube slices[J]. Science and Technology of Food Industry,2011,32(3):244−246. [22] 苟茜, 王敏, 冀晓龙, 等. 不同成熟度灵武长枣食用及营养品质研究[J]. 现代食品科技,2014,30(11):161−169. [GOU Q, WANG M, JI X L, et al. Dietary and nutritional properties of Lingwu long jujube at various stages of maturation[J]. Modern Food Science and Technology,2014,30(11):161−169. doi: 10.13982/j.mfst.1673-9078.2014.11.019 [23] 常雪花, 王振菊, 陈振涛, 等. 不同成熟度对冬枣采后贮藏品质的影响[J]. 河南农业大学,2018,56(6):890−895. [CHANG X H, WANG Z J, CHEN Z T, et al. Effect of different maturity on postharvest storage quality of winter jujube fruits[J]. Journal of Henan Agricultural University,2018,56(6):890−895. [24] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2013: 54-59CAO J K, JIANG W B, ZHAO Y M. Guidance of postharvest physiological and biochemical experiment of fruits and vegetables[M]. Beijing: China Light Industry Press, 2013: 54-59. [25] 石奇. 复合酶法提取大枣多糖的研究[D]. 西安: 西北大学, 2006SHI Q. Study on extraction and separation of polysaccharide from Zizyphus jujube with multiple enzyme[D]. Xi'an: Northwest University, 2006. [26] ZHANG S Y, LI N. Effects of carbonmonoxide on quality, nutrients and antioxidant activity of post-harvest jujube[J]. J Sci Food Agric,2014,94:1013−1019. doi: 10.1002/jsfa.6364 [27] 苗利军, 刘孟军, 刘晓光, 等. 枣果中三萜类化合物提取工艺研究[J]. 河北农业大学学报,2008,31(4):68−70, 75. [MIAO L J, LIU M J, LIU X G, et al. Study on the extraction of triterpenoids from jujube[J]. Journal of Agricultural University of Hebei,2008,31(4):68−70, 75. doi: 10.3969/j.issn.1000-1573.2008.04.014 [28] HUI G H, JIN J J, SHANG G D, et al. Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose[J]. Food Chemistry,2015,170:484−491. doi: 10.1016/j.foodchem.2014.08.009 [29] 王吉强, 邓利珍, 裴昱鹏, 等. 成熟度对冬枣真空脉动干燥动力学及产品品质的影响[J]. 农业工程学报,2021,37(23):273−279. [WANG J Q, DENG L Z, PEI Y P, et al. Effects of maturity on pulsed vacuum drying kinetics and product quality of winter jujube[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2021,37(23):273−279. doi: 10.11975/j.issn.1002-6819.2021.23.032 [30] 梁晓娟. 木枣不同发育时期总黄酮含量测定研究[J]. 山西林业科技,2021,50(2):39−41. [LIANG X J. Studies on Content determination of total flavonoids at different development stages of Ziziphus Jujube[J]. Shanxi Forestry Science and Technology,2021,50(2):39−41. doi: 10.3969/j.issn.1007-726X.2021.02.013 [31] 赵爱玲, 薛晓芳, 王永康, 等. 枣果实糖酸组分特点及不同发育阶段含量的变化[J]. 园艺学报,2016,43(6):1175−1185. [ZHAO A L, XUE X F, WANG Y K, et al. The sugars and organic acids composition in fruits of different Chinese jujube cultivars of different development stages[J]. Acta Horticulturae Sinica,2016,43(6):1175−1185. doi: 10.16420/j.issn.0513-353x.2015-0856 [32] 赵爱玲, 李登科, 王永康, 等. 枣树不同品种、发育时期和器官的水溶性多糖含量研究[J]. 山西农业科学,2012,40(10):1040−1043. [ZHAO A L, LI D K, WANG Y K, et al. Study on the content of polysaccharides in different cultivars, growing periods and organs in Chinese jujube[J]. Journal of Shanxi Agricultural Sciences,2012,40(10):1040−1043. doi: 10.3969/j.issn.1002-2481.2012.10.06 [33] 邓倩, 王羊, 邓群仙, 等. 枣和酸枣果实可溶性糖积累规律差异研究[J]. 四川农业大学学报,2021,39(6):734−741. [DENG Q, WANG Y, DENG Q X, et al. Differences in soluble sugar accumulation pattern in Ziziphus jujuba Mill. and Ziziphus acidojujuba Cheng et Liu fruits[J]. Journal of Sichuan Agricultural University,2021,39(6):734−741. doi: 10.16036/j.issn.1000-2650.2021.06.005 [34] 刘光生, 刘源源, 马树平, 等. 枣裂果主导因子及防裂技术措施研究[J]. 山西农业科学,2012,40(2):150−152,176. [LIU G S, LIU Y Y, MA S P, et al. Major causes for jujube fruit cracking and anticracking technology[J]. Journal of Shanxi Agricultural Sciences,2012,40(2):150−152,176. doi: 10.3969/j.issn.1002-2481.2012.02.17 [35] 赵利琴. 基于枣裂果对果实发育过程中组织结构及组成物质变化的研究[D]. 太谷: 山西农业大学, 2013ZHAO L Q. Effect of organizational structure and material changes on jujube fruit cracking in growth and development process[D]. Taigu: Shanxi Agricultural University, 2013. [36] 韦玉龙, 于宁, 许铭强, 等. 热风干制温度对枣果微观组织结构的影响[J]. 农业工程学报,2016,32(7):244−251. [WEI Y L, YU N, XU M Q, et al. Effect of hot air drying temperature on microstructure of Chinese jujube[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2016,32(7):244−251. doi: 10.11975/j.issn.1002-6819.2016.07.034 [37] ANETA WOJDYŁO, ADAM FIGIEL, PILAR LEGUA, et al. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method[J]. Food Chemistry,2016,207:170−179. doi: 10.1016/j.foodchem.2016.03.099 [38] 邓媛元, 汤琴, 张瑞芬, 等. 不同干燥方式对苦瓜营养与品质特性的影响[J]. 中国农业科学,2017,50(2):362−371. [DENG Y Y, TANG Q, ZHANG R F, et al. Effects of different drying methods on the nutrition and physical properties of Momordica charantia[J]. Scientia Agricultura Sinica,2017,50(2):362−371. doi: 10.3864/j.issn.0578-1752.2017.02.014 -
下载:
点击查看大图
图(11)
计量
- 文章访问数: 19
- HTML全文浏览量: 44
- PDF下载量: 0
- 被引次数: 0
京公网安备 11010502036328号 京ICP备17033152号