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成熟度对干制枣果品质、抗氧化成分及性能的影响

Effect of Maturity Stage on Physicochemical Properties, Antioxidants and Antioxidant Activity of Dried Jujube
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摘要 以不同成熟度金丝小枣为原料,研究了枣果在60℃干制时的物化性质和抗氧化性能。成熟度对干制后枣果的物化性质影响是显著地。与其他各成熟度时干制的枣果相比,绿熟期的枣果干制后,体积干缩和复水率最大,而果肉褐变值最小。成熟度对干制后枣果的抗氧化成分及性能没有显著的影响。 Physico-chemical properties and antioxidant activity have been researched of dried jujube from different maturation fresh jujube. The result showed that effect of maturity stage of fresh jujube on physico-chemical properties of dried jujube was significanL Compared with other various maturity dried jujube, jujube at GM after dried, the shrinkage and rehydration rate were maximum, while the flesh browning value was minimum. Antioxidant and AOC of dried jujube were not affected significantly by maturity of fresh jujube.
作者 王存堂 姜微波 曹建康
机构地区 齐齐哈尔大学食品与生物工程学院 中国农业大学食品科学与营养工程学院
出处 《食品工业》 北大核心 2014年第5期148-151,共4页 The Food Industry
关键词 枣 干制 物化性质 抗氧化性能 jujube drying physicochemical properties antioxidant activity
分类号 TS255.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献14

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食品工业
2014年 第5期

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