枣脯的变温压差膨化干燥工艺的优化
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摘要
以新鲜红枣为原料,将其进行去核切分及水分的调控,把物料放入膨化罐中,采用变温压差膨化的干制方式,以枣脯的表面色泽L*值、最终水分含量及剪切力为评价指标,采用L9(34)正交试验的公式评分法优化出枣脯的最优工艺并研究不同参数条件对枣脯品质的影响。结果表明,抽真空时间和停滞时间是影响膨化枣脯品质的关键因素。通过正交实验得到枣脯最优的工艺参数为:膨化温度95℃,停滞时间5min,抽真空温度50℃,抽真空时间60min,在此工艺条件下枣脯产品具有较好的色泽L*值、剪切力和适宜的水分,品质较优。
Fresh jujube was used as raw material to carry out enucleation and moisture regulation,and the material was placed in a puffing tank,using a dry method with variable temperature and pressure difference and puffing.The surface luster L*values,final moisture content and shearing of jujube millet were used.Shear force was the evaluation index and the formula of L9(34)orthogonal test was used to optimize the technology of jujube and study the influence of different parameters on the quality of jujube.The results showed that the evacuation time and stagnation time were the key factors influencing the quality of extruded jujube.The optimum process parameters for the production of jujube were as follows:expansion temperature of 95℃,a stagnation time of 5 min,an air-evacuation temperature of 50℃,and a vacuum time of 60 min.In this process,the jujube cocoon product had a good color L*value with shear force and suitable moisture and superior quality.
Fresh jujube was used as raw material to carry out enucleation and moisture regulation,and the material was placed in a puffing tank,using a dry method with variable temperature and pressure difference and puffing.The surface luster L*values,final moisture content and shearing of jujube millet were used.Shear force was the evaluation index and the formula of L9(34)orthogonal test was used to optimize the technology of jujube and study the influence of different parameters on the quality of jujube.The results showed that the evacuation time and stagnation time were the key factors influencing the quality of extruded jujube.The optimum process parameters for the production of jujube were as follows:expansion temperature of 95℃,a stagnation time of 5 min,an air-evacuation temperature of 50℃,and a vacuum time of 60 min.In this process,the jujube cocoon product had a good color L*value with shear force and suitable moisture and superior quality.
引文
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[28]张江宁,张宝林,丁卫英,等.响应面法优化红枣片真空干燥工艺[J].食品工业,2015(4):154-158.
[29]赖必辉.芒果变温压差膨化干燥技术研究[D].福州:福建农林大学,2012.
[2]李志刚,姚婷婷.新疆红枣产业供应链管理[J].江苏农业科学,2017,45(4):288-292.
[3]李志刚,姚婷婷.新疆红枣产业封闭供应链建模研究——以阿克苏地区为例[J].食品工业,2017,38(3):179-183.
[4]王晓晖.新疆红枣产业加工利用现状[J].农村科技,2016(3):72-73.
[5]闫忠心,鲁周民,刘坤,等.我国红枣资源加工利用研究现状与展望[J].西北农林科技大学学报(自然科学版),2010,38(6):102-108.
[6] Fang S,Wang Z,Xiaosong H U,et al.Energy requirement and quality aspects of Chinese jujube(zizyphus jujube miller)in hot air drying followed by microwave drying[J].Journal of Food Process Engineering,2011,34(2):491-510.
[7]陈锦屏,穆启运,田呈瑞.不同升温方式对烘干枣品质影响的研究[J].农业工程学报,1999,15(3):237-240.
[8]李焕荣,徐晓伟,许淼.干制方式对红枣部分营养成分和香气成分的影响[J].食品科学,2008,29(10):330-333.
[9]戴桂芝.圆铃大枣特色制品加工技术[J].农业科技通讯,2004(7):40-40.
[10]陈树俊,张海英.低糖果汁型酸甜枣脯的研究[J].中国食品学报,2006(1):106-109.
[11]梁鸿.中国红枣及红枣产业的发展现状、存在问题和对策的研究[D].西安:陕西师范大学,2006.
[12] Zmamer C M.Gun-puffed vegetable snacks:A new way to eat your veggies[J].Food Technology,1995,49(10):64-65.
[13]黄寿恩,李忠海,何新益.果蔬变温压差膨化干燥技术研究现状及发展趋势[J].食品与机械,2013,29(2):242-245.
[14] Sullivan J F,Jr J C C,Konstance R P,et al.Continuous Explosion-Puffing of apples[J].Journal of Food Science,1980,45(6):1550-1555.
[15] Kozempel M F,Sullivan J F,Craig J C,et al.Explosion puffing of fruits and vegetables[J].Journal of Food Science,2010,54(3):772-773.
[16]毕金峰.苹果变温压差膨化干燥工艺优化研究[J].食品科学,2008,29(11):213-218.
[17]毕金峰,方芳,丁媛媛,等.预处理对哈密瓜变温压差膨化干燥产品品质的影响[J].食品与机械,2010,26(2):15-18.
[18]毕金峰,于静静,丁媛媛,等.响应面法优化冬枣变温压差膨化干燥工艺研究[J].中国食品学报,2011,6(11):119-128.
[19]王英超,张平平,盘鑫.枣的变温压差膨化干燥工艺研究[J].食品研究与开发,2012,33(8):106-108.
[20]吕健,毕金峰,刘璇,等.响应面法优化芒果变温压差膨化干燥工艺研究[J].农产品加工(学刊),2013(17):18-23.
[21]罗仓学,孙芳.响应面法优化酶解工艺在甘普压差膨化工艺中的应用[J].食品工业科技,2014,35(7):189-193.
[22]贾亭亭,牛广财,朱丹,等.变温压差膨化干燥技术研究进展[J].包装与食品机械,2014,32(4):58-62.
[23]黄寿恩.柑橘皮变温压差膨化干燥技术及机理研究[D].长沙:中南林业科技大学,2014.
[24]苑玉凤.多指标正交试验分析[J].湖北汽车工业学院学报,2005(4):53-56.
[25]丁媛媛.甘薯变温压差膨化干燥技术研究[D].北京:中国农业科学院,2011.
[26]马立霞,毕金峰,魏益民.苹果低温高压膨化影响因素研究[J].食品工业科技,2005,26(12):88-90.
[27]葛邦国,刘光鹏,刘志勇,等.响应面法优化脐橙变温压差膨化干燥工艺[J].食品科技,2015(1):77-84.
[28]张江宁,张宝林,丁卫英,等.响应面法优化红枣片真空干燥工艺[J].食品工业,2015(4):154-158.
[29]赖必辉.芒果变温压差膨化干燥技术研究[D].福州:福建农林大学,2012.