红枣蜜饯的研制

The investigation on candied fruits of red jujube

研究以红枣为原料制作蜜饯,就红枣原料的选择、与水的配比、浸提的时间和温度以及各种香料的不同配比致使蜜饯产生的口味、色泽等因素进行一定的讨论。结果显示:红枣以1∶2.5的料水比在30℃浸提4h,脱水至含盐量为2%,配制30%～40%的糖液进行糖制。以100g红枣为例,加入香料分别是甘草7.5g、丁香0.45g、茴香0.5g、肉桂皮4.4g、陈皮1.5g,制成后红枣蜜饯味甘美,酸甜,略咸,有原果风味,口感极佳。

The text studys candied fruits of Red jujube, discusses the choice of the red jujube raw material, the ratio of the red jujube raw material to water, the time and temperature of soaking, and the different of taste, color and luster of red jujube by adding various spice. The experimental result indicating： the ratio of the red jujube raw material to water is 1：2.5, at 30 degrees Celsius and for soaking 4 hours; the salinity is about 2% by dehydrating; pickling it in the 30%-40% sugar liquids. Take 100 g red jujube as example, the licorice is 7.5 grams; the lilac is 0.45 grams, the fennel is 0.5 grams, the cinnamon is 4.4 grams, dried citrus peel is 1.5 grams respectively. The candied fruits of red jujube are sweet and tasty, sour and sweet, slightly salty, and have pristine fruit local flavour, and eat extremely nice.