| The processing of red dates in Xinjiang is mainly dried.Traditionally,dried dates are used as raw materials to process products such as jujube slices,jujube nuts,jujube wine,jujube puree,jujube beverages,etc.The quality of the raw jujube is greatly affected by the quality of the raw dried jujube,and the market is competitive.Insufficient,processed products using fresh dates as raw materials can greatly improve the quality of processed products and meet consumer demand for high-quality products.In this study,fresh whole red and crisp ripe jujube dates were used as raw materials,and the formula,production process,shelf life and other technical parameters of the fresh jujube paste fillings were studied,and the problem of poor color,luster and flavor of the traditional jujube paste fillings with dried dates as raw materials was changed.It provides a reference for the production of jujube fillings with fresh jujube as raw material.The experimental conclusions are as follows:(1)Through the analysis of the influence of the probe test conditions,it is concluded that when the test speed of the probe is 5 mm/s,the compression of the jujube paste surface is 50%,the test residence time is5 s,and the trigger force of the probe on the jujube paste filling is At 5 g,the TPA parameters obtained at this time have the best test effect on jujube paste fillings.Through the correlation analysis of the texture characteristic parameters and sensory scores,it is concluded that the hardness,adhesion,cohesion,chewiness and recovery of jujube paste fillings are significantly related to the sensory scores.Therefore,the hardness,adhesion,cohesion,The 5 texture characteristic parameters of chewiness and resilience are used to objectively evaluate the quality of jujube paste fillings.(2)The sensory scores of jujube paste fillings are extremely significantly correlated with hardness,adhesion,chewiness,and recovery(p<0.01).Through analysis of citric acid addition,sodium alginate addition,corn starch addition and filling According to the changing trend between material hardness,adhesion and moisture content,the best formula for jujube paste filling is 100 g corn starch;1 g citric acid;6 g sodium alginate.The sensory scores of jujube paste fillings are significantly correlated with the changes in TPA parameters with the amount of starch(p<0.05).Modified starches DM410,DM2030,and DM828 are used as corn starch substitutes to optimize the filling formula and use the {3,3} Single-shaped center of gravity experiment,with TPA parameter value and sensory evaluation as indicators,the formula of jujube puree filling is obtained: 1000 g jujube puree,1 g citric acid,6 g sodium alginate,50 g DM410 and50 g DM2030.The jujube puree filling made with this formula has better quality.(3)Through sensory evaluation combined with texture characteristics and color difference analysis,it is concluded that the sterilization conditions when the jujube paste filling has the highest sensory quality score are: 85°C,5 min.With the increase of sterilization temperature and time,the L* value and b* value of the jujube paste filling showed a decreasing trend,that is,the color of the jujube paste filling became darker after sterilization,which was consistent with the sensory score trend.After sterilization,the hardness,cohesion and recovery of the jujube paste fillings increase.(4)By studying the quality stability of jujube paste fillings during storage,using temperature as a variable,based on the changes in acid value,peroxide value,and color difference of the filling,a kinetic model combined with the classic Arrhenius equation is used to establish 4-40℃ The kinetic model of the quality deterioration of the jujube paste filling and the prediction model of the shelf life within the range,and the accuracy of its prediction was evaluated. |
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