摘要
研究真空低温干燥技术加工枣片的工艺,并与传统的热风干燥进行比较。结果表明,真空低温干燥可实现快速干制,产品能够保持鲜枣的色泽、风味和形状,口感酥脆,酸甜可口,水分≤5%,VC含量高达每100克产品中1002.5mg。
This ariticle studied the technology of vacuum drying on crisp jujube,and compared to the traditional hot drying.The results showed that the vacuum technology can dry quickly,the final product had the original color,flavour and shape of the fresh jujube,the water content was≤5 %,Vitamin C content was 1 002.5 mg/100 g.
出处
《食品研究与开发》
CAS
北大核心
2010年第4期65-67,共3页
Food Research and Development
关键词
香酥枣片
加工工艺
真空技术
crisp jujube
processing technology
vacuum technology
