采收后热风烘烤对小枣制干效果的影响  

Effects of Hot Blast Baking after Harvest on Drying Effect of Small Jujube

作　　者：芮松青[1] 岳明强[1] 陈善义[1] 

机构地区：[1]沧州市农林科学院,河北沧州061001

出　　处：《河北农业科学》2013年第2期30-31,34,共3页Journal of Hebei Agricultural Sciences

摘　　要：为提高枣果采收后的制干率,利用同一块枣园内、同一天收获的沧州金丝小枣,采用对比试验设计,制干方法设枣果采收后先热风烘烤20 min然后自然晾晒(简称"烘后晾晒")和枣果采收后直接在晒场上自然晾晒(简称"直接晾晒",CK)2个处理,比较了不同处理方法对枣果制干时间和成品率的影响。结果表明:枣果收获后经过短暂的高温处理不仅能明显缩短制干所需的时间,还能显著降低晾晒过程中的浆烂率,提高成品率。该技术是值得枣农推广应用的良好的小枣制干方法。In order to improve the system dry jujube harvest rate,taking Cangzhou ziziphus jujube which in the same piece of orchard and harvest in the same day as the material,two drying methods of natural drying after hot blast baking 20 min and directly natural drying in the sun of jujube fruit were setted,the effects of different treatments on drying time and yield of jujube were analyzed by contrasting experiment design.The results showed that the drying time was significantly shortened,the rotting rate of fruit during the process of drying was significantly reduced and the yield was increased under the treatment of natural drying after a short heat after harvest.The technology was well drying method for small jujube.

关 键 词：小枣 热风烘烤 制干 

分 类 号：S665.1[农业科学—果树学]