吴喆,刘军,娄磊,邢军,秦新政,鲁青杉,杨蕾,艾合买提江·艾海提

• 1:新疆大学生命科学与技术学院
• 2:新疆农业科学院微生物应用研究所
• 3:库车市检验检测中心

摘要(Abstract)：

为确定枣酱加工阶段条件(软化、浓缩、杀菌),该研究以残次骏枣为主要原料，以枣酱产品的色差和总抗氧化能力为评价指标，利用单因素试验和响应面Box-Behnken设计试验优化枣酱加工阶段条件，探究最佳加工阶段样品的品质变化。结果表明，软化阶段的最佳条件为软化温度55℃、料水比1∶4(g/mL)、软化时间3.15 h;浓缩阶段的最佳条件为柠檬酸添加量0.6 g和浓缩温度70℃;杀菌阶段的最佳条件为杀菌温度90℃和杀菌时间17 min。在此条件下，枣酱产品的色差为64.19,总抗氧化能力为7.22 U/L。主要加工阶段样品的总酸、维生素C、总酚、总黄酮等的含量与抗氧化能力差异显著，同时相关性分析表明可溶性固形物、维生素C、总酚、总黄酮等的含量与抗氧化能力之间具有极显著正相关关系(P<0.001)。基于主成分分析可将15个品质指标简化为2个主成分，累计方差贡献率达93.69%,枣酱的综合评分最高，为1.55。综上可知，该研究可为阐明枣酱加工过程中的品质变化和枣酱工业化生产提供理论参考。

关键词(KeyWords)： 枣酱;加工阶段;响应面优化;抗氧化;品质

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划专项(2021YFD1100603)

作者(Author): 吴喆,刘军,娄磊,邢军,秦新政,鲁青杉,杨蕾,艾合买提江·艾海提

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