全枣肉红枣粉加工技术研究

Study on processing technology of the all fruit pulp date powder

以红枣浆流变学特性的黏性指数为指标优化枣浆酶解参数,喷雾干燥法制备红枣粉,检测了主要成分的变化。得到枣浆最佳酶解条件为:去皮去核干枣与枣浆质量比为0.20,酶解温度43℃,时间4h,酶用量0.27mL/g。红枣粉喷雾干燥工艺参数为:去皮去核干枣与枣浆质量比为0.20,麦芽糊精加量与枣浆中干枣质量相等,料液进口温度为120℃,蠕动泵进料量为600mL/h。红枣总黄酮的含量随着红枣酶解、均质和喷雾干燥逐渐降低,总多酚酶解后升高而均质和喷雾干燥后下降,而总糖含量则随着酶解、均质而逐渐上升。HPLC法测定红枣中含有原儿茶酸、儿茶素、咖啡酸、表儿茶素、芦丁、肉桂酸和槲皮素,咖啡酸的含量在酶解后升高均质及喷雾干燥后降低,槲皮素的含量先升高喷雾干燥后降低,其余5种组份的含量均随着酶解、均质、喷雾干燥后降低。得到红枣原粉含量达50%的色泽微黄、枣香浓郁的产品。

Optimized the enzymolysis conditions as the viscosity index,then investigated the spray drying technological parameters,and detected the change of main composition content.The optimal enzymatic hydrolysis conditions were jujube paste mass ratio of 0.20,hydrolysis temperature of 43℃,hydrolysis time of 4h,enzyme amount of 0.27mL/g.The spray drying technological parameters were mass ratio of 0.20,the amount of maltodextrin is equal to the amount of dried date in jujube paste,the feed liquid import temperature of 120℃,the peristaltic pump feeding quantity of 600mL/h.With the treatment of enzymolysis,homogenization and spray drying,the content of total flavonoids gradually decreased,the content of total polyphenol increased after enzyme hydrolysis and reduced after spray drying,the content of total sugar gradually increased.7 polyphenols were determined by HPLC,which is protocatechuic acid,catechin,coffee acid,epicatechin,rutin,cinnamic acid and quercetin.The content of coffee acid increased and then reduced after enzyme hydrolysis.The content of quercetin increased at first and reduced after spray dried,the content of the other 5 polyphenols decreased with the treatment of enzymolysis,homogenization and spray drying.By this optimized processing technology we can get the date powder product with 50%date powder,what's more,it is yellowish and with good flavour.