钙强化型红枣蜜饯的制作及工艺研究

Study on the Production and Process of Calcium Fortified Red jujube Preserves

以枣为主要原料,通过加钙浸泡硬化,再经糖煮、干燥等工艺制成红枣蜜饯。依据影响感官评分的关键步骤做单因素实验,再利用正交试验和感官评定指标筛选出最优工艺。结果表明:在CaCl_2浓度0.4%、糖液浓度50%、糖煮时间50 min、干燥时间6 h的工艺条件下制作出的钙强化型红枣蜜饯,风味独特,色泽鲜亮,口感极佳。

Jujube as the main raw material is fortified by adding calcium and then through the sugar soaking, drying and other main processes to make the red jujube. According to key steps in the sensory evaluation, which affect the shape,odor, taste, flavor and color of candies, the single factor experiment was conducted, and the best processing technology was selected through orthogonal test and sensory evaluation index. The result was: the optimum process conditions CaCl2 concentration 0.4%, 50% sugar solution concentration, sugar cooking time 50 min and drying time of 6 h, and under these conditions, calcium fortified candied jujube has unique flavor, bright color and good taste.