红枣脆片加工技术研究现状及展望

Research Progress and Prospect of Processing Technology of Jujube Slices

红枣脆片不仅保留了原有红枣的营养风味,还具有丰富的营养价值和功能性质,是一种良好的营养深加工产品。文章综述红枣脆片的干燥技术及脆片特性研究现状,分析国内外红枣脆片品质评价研究现状,并对红枣脆片的研究重点和应用前景进行展望。

Red jujube slices not only retain the nutritional flavor of the original jujube,but also have rich nutritional value and functional properties.It is a good nutritional deep-processing product.In this paper,the research status of the drying technology and the characteristics of jujube slices,analyzes the research status of quality evaluation of jujube slices at home and abroad,and prospects the research focus and application prospects of jujube slices.