【作者】 李娜；

【导师】 杨军；

【作者基本信息】 安徽农业大学 ， 园艺， 2013， 硕士

【摘要】 西山焦枣是安徽省传统名优特产之一,富含多种营养成分及矿质元素。鲜枣皮薄、肉厚、个大、核小、脆甜。加工品焦枣色紫晶莹,焦而不黑,呈半透明状,果实表面有深浅不一的纹理,口感质腻酥嫩,其Vc含量达到593.8mg/100g,营养价值和经济价值极高。目前对西山焦枣生物学特性和加工工艺的研究国内外尚未见报道。本试验研究了西山焦枣主栽品种冬瓜枣和牛蜂枣的物候期和生长结果习性,通过研究不同处理对西山焦枣加工品质的影响,得出西山焦枣最佳加工工艺条件,为西山焦枣的丰产优质栽培目标和最优加工工艺提供理论依据,实现西山焦枣的可持续发展。试验主要研究结果如下：1.冬瓜枣的萌芽期、展叶期、枣吊开始生长期、开花期分别比牛蜂枣提前3天、2天、4天、3天；果实成熟期在9月10日左右,比牛蜂枣早5天。冬瓜枣和牛蜂枣从开花至果实成熟的生育期分别为115、118天左右。2.冬瓜枣的枣头长度、二次枝长度、枣吊数高于牛蜂枣,二次枝数和枣吊长度低于牛蜂枣,差异不显著。二者结果数相同,都是0.68个。冬瓜枣的平均枣吊花序数是19.6个,比牛蜂枣多1.7,花序平均花蕾数18.1个,比牛蜂枣多1.9个。冬瓜枣和牛蜂枣不同年龄枣股的结实能力基本一致。3-8年生的枣抽生的枣吊有3.5个,每个枣吊结果数有0.68个,9-12年的老龄枣树,抽生结果枝数虽不减少,但结果能力明显下降,只有0.28个。3.冬瓜枣和牛蜂枣果实鲜重的动态变化均呈现“双S”型生长。花后25天内为缓慢增长期,果实的生长量很小；花后25～45天为枣果迅速生长期,果实生长迅速；花后45-80天是硬核缓慢增长期,果重增长减慢；8月底至9上旬为果实熟前增长期,果实外形变化较大。冬瓜枣与牛蜂枣果实鲜重的动态变化基本一致。4.煮枣处理加工成的焦枣果皮颜色深而亮,呈深紫红。煮枣处理加工成焦枣的干物质含量77.35%、总糖含量62.40%、维生素C含量每百克673.56mg、皂甙含量每百克3.43mg、芦丁含量每百克3.05mg,这些主要营养物质含量都高于蒸枣处理。其中干物质、总糖及可滴定酸的含量差异不显著,维生素C、皂甙及芦丁的含量差异显著。与蒸枣处理相比,钙、铁、锌和硒的含量较高,其中钙和铁的含量差异显著,锌和硒的含量差异不显著。5.冬瓜枣加工过程中,着色时间对总糖含量、维生素C含量有显著性影响,煮枣时间和烘枣时间对总糖含量有显著性影响。综合总糖、还原糖、维生素C、蛋白质、皂甙和芦丁含量的6个指标,确定最佳组合为A282C1,即着色110秒,煮枣35分钟,烘枣20小时。得出西山焦枣的最佳加工工艺为：枣果剔除病虫果用清水洗净后倒入65℃热水的锅中,着色110秒。着色处理的枣子要摊晾,约十二小时果皮转为红色后,将枣果入锅,煮枣35分钟,此时果面水干呈皱纹状且手捏有核感。煮后的枣果倒入烘罩,盖上烘盖开始烘枣。先期烘罩内温度保持在80℃以上,每小时翻动两次,4～5小时后逐渐控温60℃,减少翻动次数直至烘干,烘枣20小时。烘干后的干枣含水量约为20%。烘干后的成品冷却10小时后便可进行分级包装。6.贮藏温度和焦枣含水量对冬瓜枣加工品霉菌出现时间有影响,焦枣的含水量对贮藏期霉菌出现天数和95%霉菌出现天数影响差异显著。当含水量为20.05%时,低温和常温贮藏都能保持焦枣的品质。更多还原

【Abstract】 Xishan coke jujube is one of the traditional famous specialty of Anhui Province, which rich in nutrients and mineral elements. Fresh jujube thin skin, flesh, large, nuclear small, crisp. Coke jujube color purple crystal, coke instead of black, was translucent, fruit the surface shades of texture, taste greasy crisp and tender quality, sweet overflow alcohol, Vc content of593.8mg/100g, which has nutritional value and high economic value. The research of the Xishan coke jujube biological characteristics and Xishan coke jujube processing at home and abroad has not been reported. This experiment studied the Xishan coke jujube introduced cultivation variety of melon jujube and cattle bee jujube phenophase and growth behavior.As a result, by studying the influence of different processing of Xishan coke jujube processing quality, the optimum processing conditions for Xishan coke jujube of high quality cultivation goal and provides the theory basis for the optimal processing technology, realize the sustainable development of xishan JiaoZao.The test results were as follows:1. Melon jujube infancy, leaf expansion, jujube hanging the beginning of the growing season, the flowering period of3days in advance than the cattle bee date,2days,4days,3days; fruit maturity in about September10, than cattle bee date As early as5days. Melon jujube and cattle bee date from flowering to fruit ripening growth period of115and118days.2. The jujube head length, length of the secondary branches and number of jujube hanging of melon jujube are above than the cow bee jujube, the length of the number of secondary branches and jujube hanging below the cattle bee jujube, but the difference is small, the same number of the two results,0.68. Melon jujube jujube hanging inflorescence number is19.6,1.7more than the cattle bee jujube, inflorescence buds18.1,1.9more than the cattle bee date. Melon jujube and cattle of different ages bee date jujube shares in Seed3to8years old jujube jujube sprouted hanging more than the number of each jujube hanging results,9to12years of aging jujube tree, the number of fruiting branches sprouted although not decrease and the result is significantly decreased,but the result ability decreased obviously,only0.28.3. Melon jujube and the dynamic changes of cattle bee jujube fruit fresh weight showed a "double S" type of growth.25days after flowering period of slow growth, a small amount of fruit growth;25to45days after flowering jujube rapid growth phase, rapid fruit growth;45to80days after flowering period of slow growth of the hard-core, fruit weight increase of less slow; late August to September early the former growth period of the fruit cooked, fruit shape change. Melon jujube cattle bee jujube fruit fresh weight of the dynamic changes are basically the same.4. Cooking jujube processed into coke jujube skin deep and bright color, dark purple. Cooking jujube processed into coke jujube77.35%dry matter content and total sugar content62.40%, vitamin C content each hectogram673.56mg,3.43mg each hectogram saponins content, each3.05mg hectogram rutin content and the main nutrient content were higher than steamed date processing. Dry matter, total sugar and titratable acid content difference was not significant, vitamin C, the content of rutin of saponins and significant difference. Compared with steamed date processing, calcium, iron, zinc and selenium content is higher, the significant difference was found in the content of calcium and iron, zinc and selenium content difference was not significant.5. Coloring total sugar content, vitamin C content has a significant impact, cook jujube and bake date have a significant impact on the total sugar content. Comprehensive six indicators, and ultimately determine the best combination was the A2B2C1coloring time110s, cook jujube35min,20-hour drying jujube. The best processing of Xishan coke jujube was:removing worms, fruit jujube washed with water and pour it into the pot of hot water65℃, coloring110seconds. Shader Airing jujube to about twelve hours after the peel turns red, the jujube wok, cook jujube35minutes, then the fruit surface water was dry and wrinkled like a nuclear pinching feeling. The jujube boiled pour baking cover, cover bake baking lid start jujube. Pre-drying hood maintained at a temperature above80℃flip twice per hour,4to5hours after the gradual temperature60"C, reducing the number of flip until drying, drying jujube20hours. After drying, dry jujube moisture content of about20%. After drying of the finished product can be done after10hours of cooling graded and packed.6. Storage temperature and water content of melon jujube processed products time.During storage of coke jujube fungus appear significantly,95%water content to the storage period of the mold mold have significant influence there days.When the water content of20.05%, low temperature and room temperature storage can keep the quality of coke jujube.更多还原