摘要
将红枣进行真空冷冻干燥,研究了外部形状和预冻温度对冻干枣品质的影响。结果表明,预冻温度为-25℃以下,将新鲜红枣加工成厚度为5mm的环形枣片进行冻干,其能耗、外观、口感等指标都较理想。
The jujube was processed by the method of freeze-drying in vacuum, and the influence of the different freezing temperatures and the jujube shape was studied. It was showed that the consume of energy, and the fruit quality factor, such as appearance and the taste, et al., are all more ideal when processed the jujube below the temperature of -25℃ to pre-freeze and sliced the fresh jujube into annuluses with the thickness of 5mm.
出处
《食品科技》
CAS
北大核心
2004年第11期81-83,共3页
Food Science and Technology
基金
山西省科技厅资助项目(021039)。
关键词
冻干枣
形状
温度
品质
freeze-dried jujube
fruit shape
temperature
quality
