摘要
为确定乳酸菌发酵冬枣冷冻干燥工艺条件,通过正交试验优化乳酸菌发酵冬枣冷冻干燥工艺条件,并比较不同干燥方法对产品特性的影响。结果表明,乳酸菌发酵冬枣冷冻干燥优化工艺条件为冷冻时间3 h,铺放厚度3 cm,隔板温度50℃,真空压强60 Pa,冷冻干燥乳酸菌发酵冬枣复水比达3.25 g/g。冷冻干燥冬枣的活菌数、环磷酸腺苷、多糖、黄酮和感官指标均优于热风干燥、真空干燥处理的产品,表明冷冻干燥是一种发酵冬枣适宜的干燥方法。
In order to determine the freeze-drying process conditions of lactic acid bacteria fermented winter jujube,the freeze-drying process conditions of lactic acid bacteria fermented winter jujube were optimized by orthogonal test,and the effects of different drying methods on product characteristics were compared.The results showed that the optimum conditions for freeze-drying of lactic acid bacteria fermented winter jujube were as follows:freezing time 3 h,laying thickness 3 cm,partition temperature 50℃,vacuum pressure60 Pa,and the rehydration ratio of freeze-dried lactic acid bacteria fermented winter jujube was 3.25 g/g.The viable count,cyclic adenosine monophosphate,polysaccharides,flavonoids and sensory indexes of freeze-dried winter jujube were better than those of hot air drying and vacuum drying products,indicating that freeze-drying was a suitable drying method for fermented winter jujube.
作者
石勇
石训
纵伟
张琪
裴彤彤
焦瑞婷
SHI Yong;SHI Xun;ZONG Wei;ZHANG Qi;PEI Tong-tong;JIAO Rui-ting(Haoxiangni Health Food Co.,Ltd.,Zhengzhou 450000,China;Henan Guodeke Fruit and Vegetable Research Institute Co.,Ltd.,Zhengzhou 450000,China;College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China)
出处
《湖北农业科学》
2022年第23期141-144,共4页
Hubei Agricultural Sciences
基金
郑州市重大科技创新专项项目(2020CXZX0086)。
关键词
乳酸菌
发酵冬枣
冷冻干燥
产品特性
lactic acid bacteria
fermented winter jujube
freeze-drying
product characteristics
