骏枣干制过程中几种营养物质的变化规律

采用自然干制、热风干制和真空冷冻干制3种方式干制新疆骏枣,研究骏枣在干制过程中的VC、总酸、总糖、蔗糖、果糖、葡萄糖、可溶性蛋白质含量的变化规律。结果表明:在干制过程中,VC和总酸含量呈下降趋势,VC在干制过程中损失率极大;总糖、果糖和葡萄糖含量均呈上升趋势,而蔗糖含量呈下降趋势;可溶性蛋白质含量呈先下降后上升的趋势。以上几种营养物质的保存过程中,真空冷冻干制保存率最高,热风干燥次之,自然干制最低。

Change of Several Nutrients in Jun Jujube during Drying Process

Three drying methods including natural drying,hot air drying and vacuum freeze-drying were used to explore the change rule of vitamin C,total acids,total sugar,sucrose,fructose,glucose and soluble proteins in Xinjiang grown Jun jujubes during drying process.The results showed that the contents of vitamin C and total acids revealed a decline,the contents of total sugar,fructose and glucose exhibited an increase trend while the content of sucrose declined,and the content of soluble proteins revealed an initial decrease followed by an increase in Jun jujubes during three drying processes.The impact of three drying methods on retention rate of the above-mentioned nutrients was different.Vacuum freeze-drying resulted in the highest retention rate,followed by hot air drying and natural drying.