干制红枣可溶性糖含量变化动态模型的构建

Construction of Dynamic Model of Soluble Sugar Content in Dried Jujube

【目的】研究哈密大枣可溶性总糖和还原糖变化规律,建立可溶性总糖和还原糖变化动态模型。【方法】以哈密大枣为材料自然阴干、自然晒干、40和45℃热风干制等4种不同的干燥加工方式,研究在干制过程中不同干制方式对红枣可溶性总糖和还原糖的影响,建立可溶性糖含量变化动态数字模型。【结果】红枣中还原糖含量随着干制时间的增长而升高,红枣中可溶性总糖则随着干制时间的增加而降低。温度相对较高的干制方式对红枣中的还原糖和可溶性总糖的影响较大,变化幅度明显。除了40℃热风干制,其他3种处理模型拟合度均为R2>0.9,拟合度较高。【结论】自然干制,45℃热风干制过程红枣中还原糖变化及45℃可溶性总糖变化很好的符合线性模型(零级模型),45℃可溶性总糖变化符合指数模型(一级模型),自然阴干和自然晒干红枣中可溶性总糖动态变化分别符合对数模型和立方拟合模型。45℃热风干制红枣品质最好,自然阴干红枣品质相对较差。

【Objective】To study the changes of soluble total sugar and reducing sugar in Hami jujube,and establish a dynamic model of soluble total sugar and reducing sugar.【Method】Using Hami jujube as experimental material,four different drying methods,such as natural drying,natural drying,40℃and 45℃hot air drying,were used to study the effects of different drying methods on soluble total sugar and reducing sugar in the drying process of red jujube.【Results】The results showed that the content of reducing sugar in red jujube increased with the increase of drying time,while the soluble total sugar decreased with the increase of drying time.The drying method with relatively high temperature had a great influence on the reducing and soluble sugar in jujube.With the exception of 40℃hot air drying,the fitting degree of the other three treatment models was R2>0.9,and the fitting degree was high.【Conclusion】Naturally dried,the change of reducing sugar in red jujube dates during hot air drying at 45℃conforms to the linear model(zero-level model),the change of total soluble sugar at 45°C conforms to the exponential model(first-level model).The total soluble sugar in the natural sun drying and natural shade drying the dynamic changes conform to the logarithmic model and the cubic fitting model respectively.According to the fuzzy comprehensive evaluation,the quality of hot jujube dried at 45℃is the best,and the quality of natural dry jujube is relatively poor.