食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 253 - 259

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036700

研究报告

酶解法脱糖提升黄骅冬枣脆片贮存稳定性的研究

  • 张亚旭 ,
  • 李文钊 ,
  • 刘馨阳 ,
  • 王智珍 ,
  • 路晓 ,
  • 李玉爽 ,
  • 徐艳朋 ,
  • 阮美娟
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  • (天津科技大学 食品科学与工程学院,天津,300457)
第一作者：硕士研究生(李文钊教授为通信作者,E-mail:liwenzhao@tust.edu.cn)

收稿日期: 2023-07-07

  修回日期: 2023-10-26

  网络出版日期: 2024-08-02

基金资助

烘焙食品技术关键与新品研发(1800140061)

收起

Enzymatic desugaring to improve the storage stability of Huanghua jujube chips

  • ZHANG Yaxu ,
  • LI Wenzhao ,
  • LIU Xinyang ,
  • WANG Zhizhen ,
  • LU Xiao ,
  • LI Yushuang ,
  • XU Yanpeng ,
  • RUAN Meijuan
Expand
  • (College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China)

Received date: 2023-07-07

  Revised date: 2023-10-26

  Online published: 2024-08-02

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摘要

黄骅冬枣糖分含量高,带给人们美味的同时也使黄骅冬枣脆片贮存期间易吸湿,出现黄骅冬枣脆片品质软化现象,明显的影响了黄骅冬枣脆片的口感。该文利用葡萄糖氧化酶作用对冬枣脆片进行部分脱糖处理,通过正交优化试验方法研究了酶解时间、酶添加量、酶解温度、料液比以及冬枣片厚度对冬枣脆片脱糖率及感官品质的影响,并通过等温吸附的方法研究了冬枣脆片的贮存稳定性。结果表明,在酶解时间为35 min,酶添加量0.15%(质量分数),酶解温度45 ℃,料液比1∶2(g∶mL),冬枣脆片厚度为10 mm条件下,冬枣脆片的脱糖率为43.30%,即还原糖含量为18.14%,与脱糖前冬枣脆片还原糖含量(32.00%)相比明显低,感官评分值为85.86分,综合评分值为98.98分。此条件下脱糖率最高,即还原糖含量降到最低,综合评分值达到了最高,冬枣脆片吸湿性能明显变弱,稳定性更好。该研究结果将为冬枣脆片相关产品的开发提供一定的理论及数据支持。

关键词： 冬枣脆片; 葡萄糖氧化酶; 酶解; 脱糖率; 稳定性

本文引用格式

张亚旭 , 李文钊 , 刘馨阳 , 王智珍 , 路晓 , 李玉爽 , 徐艳朋 , 阮美娟 . 酶解法脱糖提升黄骅冬枣脆片贮存稳定性的研究[J]. 食品与发酵工业, 2024 , 50(14) : 253 -259 . DOI: 10.13995/j.cnki.11-1802/ts.036700

Abstract

The high sugar content of Huanghua winter jujube brings delicious taste, but at the same time makes its chips easy to absorb moisture during storage, resulting in softening of the chips and obviously affecting the taste of them.In this paper, glucose oxidase was used to partially remove sugar from winter jujube chips.The orthogonal optimization method was adopted to study the effects of enzymolysis time, enzyme addition amount, enzymolysis temperature, solid-liquid ratio and thickness of winter jujube chips on the desugarization rate and sensory quality of winter jujube chips.Isothermal adsorption method was also used to study the storage stability of winter jujube chips.The results showed that when the enzymolysis time was 35 min, the enzyme dosage was 0.15%, the enzymolysis temperature was 45 ℃, the ratio of solid to liquid was 1∶2(g/mL), and the thickness of winter jujube chips was 10 mm, the desugar rate was 43.30%, that is, the reducing sugar content of winter jujube chips was 18.14%.This content was significantly lower than that before desugar removal (32.00%), with the sensory score being 85.86 points, and the comprehensive score being 98.98 points.Under this condition, the desugar rate was the highest, or the reducing sugar content decreased to the lowest, the comprehensive score reached the highest, and the moisture absorption performance of winter jujube chips became weaker and the stability was better.The research results will provide some theoretical and data support for the development of winter jujube chips related products.

Key words： winter jujube chips; glucose oxidase; enzymolysis; desugaring rate; stability

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