Study On The Technology And Bioavailability Of Lingwu Long Jujube With Health Food

Aiming at the industry problems such as short preservation period of Lingwu long jujube,more production than sales,low added value of residual fruit,this paper mainly uses Lingwu Long Jujube as raw material to develop fresh jujube crispy slice dish and dried jujube vegetable with meal.The optimum formula and process were obtained by means of pressure-differential drying and ultrasonic curing,and the digestion model in vitro was established by measuring the physical and chemical indexes and sensory indexes.The bioavailability of active components of Lingwu Long jujube was studied in vitro,which laid a theoretical foundation for further improving the bioavailability of active components.1 Fresh Lingwu long jujube crisp vegetables(1)The pressure-differential preprocessing process of fresh jujube crisp slices was determined.The optimum freezing temperature was-18? and the optimum freezing time was 6 h,taking the moisturecontent,brittleness,hardness and sense organ of the product as the indexes of freezing at different freezing temperature and different time respectively.(2)The key parameters of pressure-differential puffing drying process were determined,and the optimum technological parameters were determined by orthogonal optimization analysis by single factor screening of moisture content,hardness,brittleness,color,sensory evaluation and so on.The optimum technological parameters were as follows:the extruding temperature,the vacuum drying temperature,the vacuum drying time and the pressure differencewas were 100?,90?,240 min and 0.6 MPa.The product was crispy and delicious and the color was uniform and the quality was good.(3)Comparing the product quality of different drying methods,by comparing the hardness,rehydration rate,microstructure and so on of the three drying methods:hot air drying,freeze-drying and pressure-differential drying,etc.The results showed that the quality of freeze-drying and pressure-differential puffing drying products had little difference.When 20min was rehydrated,the rehydration rate was 2.47 and 2.28,respectively,which had better reticular porous structure,but the product quality was relatively poor in hot air drying.2 Dry Lingwu long jujube with small dishes(1)Through single factor screening and response surface optimization experiment,the optimum pickling formula was determined,adding flavor substances to increase the flavor and nutrition of the vegetables.The pickling formula of dried jujube vegetables was as follows:grapefruit peel 28.58%,salt 3.39%,Sugar 2.80%,sushi vinegar 3.25%,the product sensory score of 95.12.(2)The optimum ultrasonic pickling technology was determined.The optimum ultrasonic pickling technology parameters were determined by orthogonal experiment,such as texture,color,moisture content,cell permeability and salt content.The optimum ultrasonic pickling process parameters were obtained as follows:ultrasonic time 4 h,Ultrasonic power 60%,ultrasonic temperature 60?,the product texture integrity,bright color,moderate salinity.(3)The storage quality of dried jujube vegetable was studied.By measuring the change of nitrite content and microstructure,it was determined that the best shelf life of dried jujube vegetable was 6 months.3 Bioavailability studyThe bioavailability of polyphenols,polysaccharides and other bioactive substances in different processed vegetables was determined by establishing in vitro digestion model.The average bioavailability of polyphenols and polysaccharides during storage was 28.13%and 30.00%respectively.The average bioavailability of polyphenols and polysaccharides during storage was 21.28%and 24.86%respectively.