红枣粉加工技术研究进展  

Research Progress in Processing Technology of Jujube

作　　者：朱沁 何亮亮 曹悦 高慧 赵浩安 曹炜 ZHU Qin;HE Liangliang;CAO Yue;GAO Hui;ZHAO Hao’an;CAO Wei(College of Food Science and Engineering,Northwestern University,Xi’an 710069)

机构地区：[1]西北大学食品科学与工程学院,西安710069

出　　处：《食品工业》2024年第10期211-214,共4页The Food Industry

基　　金：陕西省重点研发计划(项目编号:2022NY-019);陕西省重点研发计划(项目编号:2020NY-123);陕西省重点研发计划乡村振兴专项(项目编号:2023-XCZX-33)。

摘　　要：红枣是一种药食同源果品,富含有机酸、多酚、黄酮类物质,有调节血压血脂、抗肝癌等功效。鲜枣不耐运输、货架期短,易腐败,加工成红枣粉可以解决以上问题,便于运输、储存及后续深加工和应用。文章介绍红枣粉的加工现状,分析各工序不同加工工艺的优缺点,讨论红枣粉加工以及贮藏过程中结块问题的成因以及解决方式,对今后的发展趋势进行展望,旨在为红枣粉加工技术的发展和工艺研究提供参考。Jujube is rich in polyphenols and flavonoids,which have the effects of regulating blood pressure,blood lipids,and anti liver cancer.Fresh jujube has some problems such as transportation intolerance,short shelf life,and easy spoilage.Processing it into jujube powder can solve these problems and enrich the variety of jujube products.This article introduces the current processing status of jujube powder,analyzes the advantages and disadvantages of different processing techniques in each process,discusses the causes and solutions of agglomeration problems faced during jujube powder processing and storage,and looks forward to its future development trend,aiming to provide some references for the development of jujube powder processing technology and process research.

关 键 词：枣粉 加工技术 结块 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]