摘要
本文以梨枣、水枣和赞皇枣为原料加工蜜枣,研究其在糖煮和烘干阶段品质的变化。结果表明:糖煮完成时,梨枣、水枣和赞皇枣的增重量分别为11.2%、9.2%和8%;烘干完成时,梨枣、水枣和赞皇枣的质量减少量分别为4.1%、13.1%和11.9%;感官评定结果显示,水枣最优,其次为赞皇枣,最后为梨枣。
In this paper,the quality changed of Li jujube,Shui jujube and Zanhuang jujube are studied,during the periods of sugar-cooking and drying.The results showed that:when the period of sugar-cooking was completed,the weight-changing-rates of Li jujube,Shui jujube and Zanhuang jujube respectively were 11.2%,9.2%and 8%;when the period of drying was completed,the weight reductions of Li jujube,Shui jujube and Zanhuang jujube respectively were 4.1%,13.1%and11.9%.The results of sensory evaluation showed that Shui jujube was best,the next one was Zanhuang jujube and the final one was Li jujube.
作者
畅阳
Chang Yang(Department of Life Science,Yuncheng University,Yuncheng 044000,China)
出处
《现代食品》
2018年第20期154-157,共4页
Modern Food
基金
运城学院院级科研项目(编号:CY-2016010)
关键词
蜜枣
预煮
糖煮
烘干
Preserved jujube
Pre-cooking
Sugar-cooking
Drying