枣干制过程中可溶性糖含量变化的规律

Study on regularities of soluble sugar change in process of drying Chinese jujube

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。

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 contents of sucrose,other non-reducing sugar and total sugar decreased.The significant changes of each sugar mainly occurred at the early stage of drying process.There are great effects of different drying methods on the changes of soluble sugar of jujube.In the whole drying process,non-reducing sugar decreased greatly,especially at the high temperature or lower temperature and longer time.The contents of fructose are higher than the contents of glucose,and the degree of glucose and fructose is almost equal.