HUBEI AGRICULTURAL SCIENCES ›› 2022, Vol. 61 ›› Issue (23): 141-144.doi: 10.14088/j.cnki.issn0439-8114.2022.23.028

• Storage & Processing • Previous Articles     Next Articles

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

SHI Yong1,2, SHI Xun1, ZONG Wei3, ZHANG Qi1, PEI Tong-tong1, JIAO Rui-ting1   

  1. 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

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

CLC Number: