干制方法对红枣加工过程产品质量控制研究进展  

Research Progress of Drying Methods on the Quality Control of Jujube Processing Products

作　　者：郑晓冬[1] 宋烨[1] 潘少香[1] 段倩 闫新焕[1] 谭梦男 曹宁 朱风涛[1] ZHENG Xiaodong;SONG Ye;PAN Shaoxiang;DUAN Qian;YAN Xinhuan;TAN Mengnan;CAO Ning;ZHU Fengtao(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250220,China;Shandong Vocational and Technical University of Engineering,Jinan 250000,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250220 [2]山东工程职业技术大学,山东济南250000

出　　处：《食品科技》2020年第7期64-68,共5页Food Science and Technology

基　　金：国家“十三五”重点研发计划项目(2017YFD0400104)。

摘　　要：干制加工是红枣最重要的一种加工方式。由于红枣含有丰富的营养成分,在受热加工过程中其品质变化显著。文章概述了红枣在干制加工过程中存在的质量安全问题,介绍了在不同干制加工方式及条件下红枣加工产品中营养物质、功能性成分、感官风味物质的变化,有害物质生成,以及红枣干制加工产品的稳定性。基于此,文章为后续红枣干制加工过程中产品质量控制相关研究提供参考。Dry processing is one of the most important processing methods for jujube.The quality of jujube changed significantly during the processing because of its rich nutrition.In this paper,the quality and safety problems existed in the dry processing of jujube were summarized.The changes of nutrients,functional components,sensory flavor,generation of harmful substances and product stability in jujube products under different dry processing methods and conditions were introduced.Based on this,the paper provides a reference for the research on product quality control during the dry processing for jujube.

关 键 词：红枣 干制加工 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]