红枣系列产品加工工艺技术研究

分类号：密级：无

学号：2010306008 单位代码：10759

石河子大学

硕士学位论文

红枣系列产品加工工艺技术研究

学位申请人王陈强

指导教师李应彪教授

申请学位门类级别农学硕士

学科、专业名称农产品加工及贮藏工程

研究方向果蔬加工

所在学院食品学院

中国·新疆·石河子

2013 年12月

The Processing Technology Research of Dates Products

A Dissertation Submitted to

Shihezi University

In Partial Fulfillment of the Requirements

for the Degree of

Master of Agriculture

By

Wang Chen-qiang

(Processing of Animal Products)

Dissertation Supervisor: Prof. Li Ying-biao

December, 2013

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本人所呈交的学位论文是在我导师的指导下进行的研究工作及取得的研究成果。据我所知，除文中已经注明引用的内容外，本论文不包含其他个人已经发表或撰写过的研究成果。对本文的研究做出重要贡献的个人和集体，均已在文中作了明确的说明并表示谢意。

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摘要

本文通过研究红枣系列产品深加工工艺技术，获得了红枣浓缩汁蒸煮温度及料水比，酶解时间、浸提温度、加酶量、pH等参数，并通过正交试验获得酶解浸提的最佳工艺条件，最终结合目前成熟的超滤技术和大孔树脂吸附脱色技术，获得了合格稳定的浓缩红枣汁产品；通过将红枣蒸煮、酶解、过滤清汁后，产生的枣渣及枣皮回收利用生产出红枣片产品，获得了红枣片粘合剂的种类、配比以及烘烤时间等参数，并且在配方中加入杏酱，赋予产品浓郁的果香、且晶莹剔透富有韧性，并通过正交试验获得红枣片的最佳工艺条件；通过研究红枣与其他几种食用胶复配制得的混合胶具有较好的凝胶性、韧弹性、爽口性等，使红枣果肉粒的品质有较大的提高，另外通过添加改性淀粉于混合胶中，能使果肉粒的口感和品质更佳。多胶复配是利用多糖类物质协同增效的原理，通过正交试验获得混合胶最佳配比能在不添加碱性试剂的条件下形成凝胶，满足生产果肉粒的所有条件。

主要研究结果如下：

（1）通过实验，确定了最佳预煮条件为：预煮时间16min；预煮温度100℃、料水比1:7，酶解浸提的最佳工艺条件为：pH为3.0；浸提温度为50℃；浸提时间为2.5h；加酶量为25mg/kg。提取率达到了64.94%。浸提后所得枣汁色泽为枣红色,风味自然、枣香浓郁。澄清工艺采用了超虑法澄清,使枣汁保持了良好的稳定性。浓缩采用真空浓缩，既保持了枣汁的浓郁枣香味，又达到了浓缩的目的。

（2）经过一系列的单因素试验和正交试验最终确定红枣枣片的最佳工艺参数为：果葡糖浆用量14%，柠檬酸用量0.4%，马铃薯淀粉用量4%，琼脂用量1%。在这个配方的基础之上为了更加完善枣片的感官性质，另外添加了杏酱4%、红枣皮1%赋予产品浓郁的果香、且晶莹剔透富有韧性，改善了产品外观。

（3）通过关键因素的试验对红枣果肉粒的显著性的影响，确定了红枣果肉粒加工工艺过程中蒸煮时间16min，料水比1:7；凝胶剂选用卡拉胶和黄原胶，其比例为8:2；杏浆的添加量为8%；枣浆可溶性固形物为18%，果糖浆的用量为15%，柠檬酸的用量为0.25%，复合凝胶剂的用量为1.8%。

关键词：红枣汁；酶解浸提；卡拉胶；黄原胶

Abstract

This paper studies the dates products deep-processing technology, won the jujube juice concentrate cooking temperature and the ratio of water, hydrolysis time, extraction temperature, enzyme dosage, pH and other parameters, obtained by orthogonal experiment enzymatic extraction of the most good conditions, eventually combined with the current proven ultrafiltration technology and macroporous resin adsorption bleaching technology, access to qualified stable concentrated jujube juice products By cooking dates, enzymatic hydrolysis, filtration juice, the resulting residue and jujube produces jujube film recycling products, access to the type of adhesive sheet dates, as well as the ratio of baking time and other parameters, and in the formulation Add apricot sauce, to give products rich fruit and sparkling resilient and date slices obtained by orthogonal experiment the optimum conditions; through research dates with several other edible gum complex preparation obtained by mixing glue with good gelation, tough elastic, refreshing, etc., so that the quality of grain jujube pulp has greatly improved, while the addition of the starch in the mixed gel, make flesh taste and better quality grain. The use of more complex adhesive polysaccharides principle of synergies, mixed micelles obtained by orthogonal optimum ratio can not add an alkaline reagent forms a gel under conditions, to meet all the conditions of production of pulp particle.

The main results are as follows:

(1) This paper dates as raw material, jujube juice concentrate production process were studied. The best pre-determined dates cooking conditions were: pre-cooked temperature of 100 ℃, blanching time 16min, water ratio 1:7; determine the dates for the enzymatic method of extracting juice extraction, enzymatic extraction The optimum conditions were: enzyme dosage: 25mg/kg, pH value of 3.0, reaction time 2.5h, hydrolysis temperature of 50 ℃. Under the conditions in the extraction rate of 64.94% can be achieved.

(2) Date sheet for the more popular the market is now a new class of processed foods, dates, sweet and sour taste, convenience food, nutritional value is also high. Date of the test to Ruoqiang ash as raw material, add appropriate amount of fructose syrup, citric acid, starch and agar mixture brewed additives such date after the film is made by drying. The results show that the date for the film production process optimization: 14% addition level fructose syrup, citric acid: 0.4%, potato starch: 4%, agar: 1%, date film residue: 0.5%, apricot sauce: 4% , ethyl maltol: 0.01%.

(3) This paper focuses on processing technology of jujube pulp particles was studied by single-factor experiment, experiment, with the sensory evaluation method to determine the optimum process parameters. Experimental results show that the cooking water ratio 1:7 dates, time, 16min; mixed glue used the amount of carrageenan and xanthan gum, 1.8% carrageenan and xanthan gum in which the ratio of 8:2; sugar content of 15%; adding acid 0.25%; cooked gel time 4min; baking time 5h, producing the best product quality, flavor the most significant.

Key words: Jujube juice, Enzymatic extraction , Carrageenan , Xanthan gum