乳酸菌发酵冬枣冷冻干燥工艺优化及产品特性研究

doi:10.14088/j.cnki.issn0439-8114.2022.23.028

湖北农业科学 ›› 2022, Vol. 61 ›› Issue (23): 141-144.doi: 10.14088/j.cnki.issn0439-8114.2022.23.028

乳酸菌发酵冬枣冷冻干燥工艺优化及产品特性研究

石勇^1,2, 石训¹, 纵伟³, 张琪¹, 裴彤彤¹, 焦瑞婷¹

1.好想你健康食品股份有限公司,郑州 450000;
2.河南省国德科果蔬研究院有限公司,郑州 450000;
3.郑州轻工业大学食品与生物工程学院,郑州 450000

收稿日期:2022-01-10 出版日期:2022-12-10 发布日期:2023-01-27
作者简介:石勇（1984-）,男,高级工程师,河南郑州人,主要从事保健食品研究,（电话）18837152329（电子信箱）shiyongzzxz@126.com。
基金资助:
郑州市重大科技创新专项项目（2020CXZX0086）

Study on freeze-drying process optimization and product characteristics of lactic acid bacteria fermented winter jujube

SHI Yong^1,2, SHI Xun¹, ZONG Wei³, ZHANG Qi¹, PEI Tong-tong¹, JIAO Rui-ting¹

1. Haoxiangni Health Food Co., Ltd., Zhengzhou 450000, China;
2. Henan Guodeke Fruit and Vegetable Research Institute Co., Ltd., Zhengzhou 450000,China;
3. College of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China

Received:2022-01-10 Online:2022-12-10 Published:2023-01-27

摘要/Abstract

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。

关键词: 乳酸菌, 发酵冬枣, 冷冻干燥, 产品特性

Abstract: 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 pressure 60 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.

Key words: lactic acid bacteria, fermented winter jujube, freeze-drying, product characteristics

中图分类号:

S665.1

石勇, 石训, 纵伟, 张琪, 裴彤彤, 焦瑞婷. 乳酸菌发酵冬枣冷冻干燥工艺优化及产品特性研究[J]. 湖北农业科学, 2022, 61(23): 141-144.

SHI Yong, SHI Xun, ZONG Wei, ZHANG Qi, PEI Tong-tong, JIAO Rui-ting. Study on freeze-drying process optimization and product characteristics of lactic acid bacteria fermented winter jujube[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(23): 141-144.

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乳酸菌发酵冬枣冷冻干燥工艺优化及产品特性研究

Study on freeze-drying process optimization and product characteristics of lactic acid bacteria fermented winter jujube

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