摘要
以木枣为原料,采用真空冷冻和真空低温2种干燥方式加工枣片,探讨比较了2种方式加工的枣片的Vc含量、复水率、褐变度,并且对枣片进行了综合的感官评价。研究表明,真空冷冻干燥的枣片在Vc、褐变度、复水率方面优于真空低温干燥,但冷冻干燥的时间长,成本高。两种真空干燥方式得到的枣片综合评价得分相同,冷冻干燥的枣片色泽、外观、气味均好于低温干燥,但酥脆度较差,口感不如真空低温干燥的枣片。
In this paper,Vc content,rehydration level and browning of jujuba slices which were processed by vacuum freeze-drying,vacuum cryodrying,separately,were comparatively discussed,and comprehensively evaluated theirs sensory quality.The results shows that the detection index of jujuba slices adopted the former drying pattern was better than the latter,but the process time of former drying pattern is too long,resulting the cost high.The jujuba slices during these two different vacuum drying have same sensory quality grade.The color,outward appearance and flavour of jujuba slices during vacuum freeze-drying were better than which produced by vacuum cryodrying,but worse in taste respect than the latter.
出处
《食品科技》
CAS
北大核心
2011年第2期108-110,共3页
Food Science and Technology
基金
陕西省重大科技创新项目(编号为2009ZKC06-09)
关键词
木枣
真空冷冻干燥
真空低温干燥
Pear Chinese date
vacuum freeze-drying
vacuum cryodrying
