不同品种枣类对蜜枣加工的影响

Effects of Different Kinds of Jujubes on Preserved Jujube-Processing

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.