高温高湿气体射流冲击烫漂对红枣品质影响

Effects of High Temperature and High Humidity Air Jet Impingement Blanching on Reducing Sugar,Total Sugar,Total Acidity of Chinese Jujube

利用高温高湿气体射流冲击烫漂技术对红枣进行烫漂处理,研究不同烫漂相对湿度(30%,40%,50%),烫漂时间(1,3,5,7 min)对不同初始含水率(25%,30%,35%)红枣中还原糖、总糖、总酸的影响。结果表明:不同初始含水率红枣经不同烫漂相对湿度处理后,还原糖含量显著高于未处理红枣(p<0.05);同一含水率红枣还原糖含量到达峰值所需时间,随漂烫相对湿度增加而缩短;同一烫漂相对湿度下,还原糖含量到达峰值时间随初始含水率增加而缩短;不同烫漂相对湿度下,红枣中总酸和总糖含量随烫漂时间延长而下降。该研究表明高温高湿气体射流冲击烫漂能够加快红枣中还原糖的转化、缩短加工时间,为该技术应用提供了一定的理论依据。

High temperature and high humidity air jet impingement blanching technology was applied to Chinese jujube. The purpose was to investigate the effects of diverse blanching relative humidity （30%, 40%, 50 %） and blanching time （1, 3, 5, 7 min） on reducing sugar, total sugar and total acidity content in Chinese jujube of different initial moisture content （25%, 30%, 35%）. The experimental results demonstrated that the reducing sugar in Chinese jujube of different initial moisture content increased with the increasing blanching time in the diverse blanching relative humidity. The reducing sugar content of Chinese jujube increased significantly （p〈0.05） as compared to the untreated Chinese jujube. In the same blanching relative humidity, the peak of reducing sugar increment moved forward with increasing initial moisture content of Chinese jujube. The time of reducing sugar content reached the peak was shortened as blanching relative humidity increased, and had positive correlation with energy blanching provided. Total sugar and total acidity content in Chinese jujube of different initial moisture content decreased with blanching time in diverse blanching relative humidity. The results showed that high temperature and high humidity air jet impingement blanching technology could accelerate reaction of sugar transformation in Chinese jujube. The research could provide theoretical basis for application.