Liao Yaxuan, Liu Yuxing, Zhang Weida, Dong Hao, Yang Liqing, Zhang Jiajun, Wang Yunuo, Cheng Shaobo, Chen Guogang
College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China.
Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China.
Food Chem X. 2024 Apr 6;22:101361. doi: 10.1016/j.fochx.2024.101361. eCollection 2024 Jun 30.
The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.
研究了骏枣在变温干燥（VTD）过程中品质和甜味物质含量的变化。结果表明，与恒温干燥（CTD）相比，VTD能保持枣的原有色泽，降低其硬度和咀嚼性，减少皱纹，同时干燥时间缩短13.2%。“电子舌”味觉分析表明，VTD枣的甜度显著高于CTD枣。这与蔗糖、果糖和葡萄糖的含量以及转化酶和蔗糖合酶的活性有关。此外，甜味氨基酸的含量趋势与VTD中使用的温度梯度相关。因此，本研究阐明了骏枣在VTD过程中糖物质转化的影响因素，为VTD在枣产业中的应用提供了实际参考。
