摘要
以佳县全红期木枣为原料,对真空低温干燥法生产高Vc香酥脆枣的工艺进行了研究,并比较了不同干燥方法对香酥脆枣营养成分及感官品质的影响。结果表明:真空低温干燥法可将加工时间缩短至真空冷冻干燥时间的1/8、热风干燥时间的1/6;真空低温干燥法生产的香酥脆枣不易吸潮,口感酥脆,并且保持了枣皮原有的玫瑰红色和枣肉原有的浅绿色;并对3种干燥方法的成本进行比较,真空低温干燥的成本较低,可适用于工厂化的大规模生产。
Jiaxian red jujube as raw materials, the effect of drying methods on nutrition and sensory quality were studied. The result indicated that the time of vacuum-drying processing can be reduced to 1/8 times of freeze-vacuum drying and 1/6 times of air-drying＇s. The production of vacuum-drying method is not easy to absorb moisture. The product kept its original color flavor and nutrition. Comparing the three drying methods, the cost of vacuum low-temperature drying is the lowest and has great economic benefit.
出处
《食品科技》
CAS
北大核心
2010年第10期143-146,共4页
Food Science and Technology
基金
陕西省重大科技创新项目(2009ZKC06-09)
陕西省榆林市专项项目
关键词
香酥脆枣
干燥方法
品质分析
成本分析
fragrantly crisp jujube
drying method
quality analysis
cost analysis
