干制方式对香酥脆枣品质的影响及成本分析

以佳县全红期木枣为原料,研究不同干燥方法对香酥脆枣营养成分及感官品质的影响。结果表明:真空低温干燥法可将加工时间缩短至真空冷冻干燥时间的1/8、热风干燥时间的1/6。而且真空低温干燥法生产的香酥脆枣不易吸潮,口感酥脆。并且保持了枣皮原有的玫瑰红色和枣肉原有的浅绿色。对3种干燥方法的成本进行比较,真空低温干燥的干燥成本最低,经济效益好。

Drying Methods on Quality of Fragrant Crisp Jujube and Cost Analysis

Jiaxian red jujube as raw materials,the effect of drying methods on nutrional and sensory quality were studied.The result indicated that the time of vacuum-drying processing can be reduced to 1/8 times of Freeze-vacuum drying and 1/6 times of air-drying's.The production of vacuum-drying method is not easy to absorb moisture.The product kept its original color flavor and nutrition.Comparing the three drying methods,the cost of Freeze vacuum drying is the lowest and has great economic benefit.