| There are a large planting area,a great variety and a large output of persimmons in our country,and it contains rich nutritional and bioactive substances such as amino acids,vitamins,minerals,organic acids,cellulose,polyphenols and so on,which makes it have high nutritional value and good health care effect.But there is a low proportion of perdimmon processing products and it is hard to meet the domestic persimmon industry development,because of the short harvesting and processing period of persimmons and the inconvenience of storage and transportation and the appearance of turbidity,acerbity,browning and so on.Which restricts the development of persimmon processing and wastes a lot of persimmons.So,it is essential for persimmon resources to make full use of persimmons and develop new persimmon products.Persimmons’fiber structure can be uesed as the skeleton of food fillings and make food fillings stable,instead of subsidence deformation.Persimmon tannin can extend the shelf life of fillings,as a kind of natural antioxidant.Also,persimmon is a source of food ingredients.In order to develop persimmon moon cake’s fillings,Gongcheng persimmons from Guangxi province were used,according to the traditonal technology and the recipe optimization.The nutritional components and the active of persimmon fillings were analysed.By the screening of sugar and fat substitutes and the mixing formulation optimization,a low-calorie persimmon fillings was developed.Also,the differences of texture and flavors between two kinds of persimmon fillings were analysed.The storage propertise of two kinds of persimmon fillings under different temperatures were discussed,and the relationship modle between temperature and shelf life were established.The purpose of this research is to make full use of persimmon’ nutritional and active ingredients and reduce the waste of persimmon resources and provide a new idea and theory reference for persimmon processing products.Through the researches above,the main results were as follows:1.The development of persimmon moon cake’s fillings and the effects of processing technology on its qualities.The sensory scores of moon cake’s fillings was significant negatively with hardness,gumminess,chewiness(p≤0.01).So,hardness,gumminess,chewiness can be used to evaluate the quality of moon cake’s fillings objectively,the smaller they were,the better quality of moon cake’s fillings were.The optimum formula of persimmon filling was 100g cooked persimmons,7g peanut oil,17g sugar and 5g cooked flour.The preparation method of persimmon filling was that firstly persimmons were steamed for 100-120min and cooled to room temperature(25℃),secondly persimmons were ground into mud,lastly sugar,peanut oil and cooked flour were added and were fried at 90-120℃ to the persimmon filling had been shaped and non-stick shovel,the water contents was 25%-40%,the water activity was less than 0.93,and turned off the heat.The persimmon filling was mild astringent and didn’t appeared reastringence during the period of storage.Persimmon fillings,water contents increased and their color haven’t changed during the cooking process.Persimmon fillings’ water contents,water activity,and whiteness decreased linearly and the rheological properties were unstable during the cooking process.2.The determination of primary nutrients in persimmon filling and the analysis of their activities.Abundant Vc,polyphenols,reducing sugar,dietry fiber,mineral elements and amino acids were detected in persimmon filling.Total content of 17 kinds of amino acids was 21.39mg/g,in which the 7 kinds of essential amino acids accounted for 31.37%.Besides these,there were glucose and galactose.The persimmon filling polyphenols(13.56mg/g)played a good role on scavenging radicals and inhibting lipid oxidation,in which the IC50 of scavenging DPPH radicals,ABTS radicals,hydroxyl radicals were 8.39%37.50 and 51.53μg/ml respectively.The holding water,swelling,combining water,exchanging cation and adsorpting cholesterol of persimmon filling dietary fiber(152.9mg/g)were 6.98g/gm 3.98g/g,12.70g/g,0.95mol/g and 3.95g/g(PH=7),8.03g/g(PH=2)respectively.3.Formula optimization of low-calorie persimmon filling and the analysis of its flavor subatances.Maltitol was used as sugar substitutes and can replace completely by screening.Inulin and carrageenan were used as fat substitutes and inulin can replace 10%-13%,carrageenan can replace 2%-5%by screening.The optimum formula of low-calorie persimmon filling was 100g cooked persimmons,5.95g peanut oil,0.76g inulin,0.29g carrageenan,17g maltitol and 5g.cooked flour by the mixing optimization experiment.Under the formula,the sugar was replaced completely,the fat was replaced by 150,the heat of persimmon filling decreased 39.15-19.44kcal and was reduced by 30.78%.The preparation method of low-calorie persimmon filling was similar to the traditional persimmon filling ’s preparation method.The low-calorie persimmon filling was mild astringent and didnt appeared reastringence during the period of storage.The low-calorie persimmon filling was similar with persimmon filling on weak gel,stability and rheological properties.The main volatile flavors of two kinds of persimmon fillings were both alkane and acids.There was difficult to distinguish the flavor and the taste of two kinds of persimmon fillings by electronic nose and electronic tongue.4.The analysis of storage properties and the establishment of shelf life modles of two kinds of persimmon fillings under different temperatures.The physical,chemical and microbial indicators of two kinds of persimmon fillings were almost significant with storage time(p<0.01)under 4 ℃,30℃,60℃.The acid value was the main element that made the persimmon fillings’ qualities decline under 4℃,and there were acid value,fat oxidation under 30 ℃.There were fat oxidation and microbial growth that made the persimmon fillings’ qualities decline in different degree under 60 ℃.The regression equation of two kinds of persimmon filling’s indexes and shelf life were obtained under different temperatures.The best shelf life of persimmon filling were 208d,119d and 2 1d respectively under 4℃,30℃,60℃.The best shelf life of low-calorie persimmon filling were 218d,130d and 23d respectively under 4℃,30℃,60℃.The regression equation of persimmon filling’s temperature(x/℃)and shelf life(y/d)was y=234.361+0.01x2-4.159x(R2=1)according to national standard,industry standard and the regression analysis.And The regression equation of low-calorie persimmon filling’s temperature(x/℃)and shelf life(y/d)was y=219.537-0.011 x2-2.656x(R2=1). |
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