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为了探索南疆骏枣在保湿制干过程中品质变化及主要的影响因素,以南疆农一师骏枣为原料,通过目前企业采用的变温保湿制干方式,对干制过程中骏枣的各项物化特性进行测定,并对其品质变化指标进行因子分析。实验结果表明:骏枣保湿制干过程中红枣的水分含量制干前期呈波浪形上升,后其呈缓慢下降趋势,单果重、硬度和弹性、黄酮、a值和b值呈整体下降趋势,咀嚼性、胶黏性、L值、总糖呈现先下降后上升的趋势,灰分、多糖、总酸和还原糖含量呈现总体上升趋势,果型指数变化不显著,三萜酸含量在制干11 h内呈直线下降,之后趋于平稳。通过因子分析得出保湿制干骏枣的3个主成分,即营养指标、感官指标、口感指标,其累计方差占到总方差80.656%。
In order to explore the quality changes of the southern jujube in moisturizing and drying process and the main influencing factors, the jujube Nongyizijun jujube is used as raw material in the process of moisturizing and drying, Various physical and chemical properties of the determination, and its quality indicators of change factor analysis. The results showed that the moisture content of jujube dried up during the early dry period showed a wave-shaped rise, then it showed a slow downward trend, the weight, hardness and elasticity of single fruit, flavonoids, a value and b value showed an overall downward trend, chewing The content of ash, polysaccharides, total acids and reducing sugars showed an overall upward trend, the fruit type index changed insignificantly, the triterpenic acid content in the dry for 11 h Within the straight decline, then tends to be stable. Through the factor analysis, the three principal components of the dried Jujube were obtained, namely the nutritional index, the sensory index and the mouthfeel index, and the cumulative variance accounted for 80.656% of the total variance.