摘要
研究了鲜枣的低温真空干燥技术,该法可实现快速干制,能耗费用为主原料成本费的10％～20％,设备费用仅为真空冷冻干燥机的1/3。所得干枣和枣粉枣香浓郁,无苦涩味,含水量为4.5％～4.6％;干枣外表能保持鲜枣的玫瑰红色,有光泽,果肉为浅绿色,口感酥脆,Vc含量高达830～850mg/100g;枣粉具有果肉原有的浅绿色,Vc含量约800mg/100g,水冲即溶,无分层。
The articl studied an new process methed of high vitamn C jujube. Depending on the vaccum drying equipment of an important new product in China. The dehydration jujube and the quick dissolve jujube powder were gained. The product had have the original colour,fiour and nutrition. The prercent-age of water were 4. 5~4. 6. Vitamin C content was 430~467mg/100g in the dehydration jujube and 400mg/100g in the quick dissolve jujube powder.
出处
《陕西科技大学学报（自然科学版）》
2003年第4期47-49,共3页
Journal of Shaanxi University of Science & Technology
关键词
鲜枣
低温真空干燥技术
干枣
枣粉
加工方法
fresh jujube
vaccum technique
dehydration jujube
jujube powder
vitamin C
