不同天然助剂对真空冷冻干燥脱糖枣粉品质的影响OA

By combining new natural additives(whey protein,steviol glycosides,and Lactobacillus paracasei)in various proportions,de-sugared freeze-dried jujube powder was prepared.The physical properties,functional components,antioxidant capacity,and sensory characteristics of the de-sugared freeze-dried jujube powder were analyzed,and the performance of the de-sugared freeze-dried jujube powder obtained from different natural additive combinations was studied.The results showed that adding appropriate natural additives can significantly improve the wetting,solubility,and antioxidant capacity of the de-sugared freeze-dried jujube powder.Among these,the formulation JP-WSL1(jujube powder:whey protein:steviol glycosides:Lactobacillus paracasei ratio of 7:1:1.5:0.5)had the best color,the smallest average particle size(6.25 μm),the lowest moisture content(6.67%±0.04%),the smallest contact angle(39.51°±1.66°),the longest wetting time(66.28±1.42 s),and the highest solubility(57.96%±0.51%).The total phenol content(TPC),total flavonoid content(TFC),DPPH free radical scavenging ability,and ABTS+free radical scavenging ability also reached their highest levels,at 1332 mg GAE/100 g,462 mg RE/100 g,49.32%and 36.2%,respectively.In summary,the formulation with JP-WSL1 as a natural additive was more suitable for the production of de-sugared freeze-dried jujube powder.This study provides reliable theoretical support for the industrial production of de-sugared freeze-dried jujube powder and lays the foundation for the application of vacuum freeze-drying technology in the deep processing of fruit and vegetable powder.