不同品种枣类对蜜枣加工的影响  

Effects of Different Kinds of Jujubes on Preserved Jujube-Processing

作　　者：畅阳[1] Chang Yang(Department of Life Science,Yuncheng University,Yuncheng 044000,China)

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《现代食品》2018年第20期154-157,共4页Modern Food

基　　金：运城学院院级科研项目(编号:CY-2016010)

摘　　要：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.

关 键 词：蜜枣 预煮 糖煮 烘干 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]