| 不同品种红枣冻干品质研究 |
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| 引用本文： | 曹有福. 不同品种红枣冻干品质研究[J]. 食品研究与开发, 2005, 26(4): 15-17 |
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| 作者姓名： | 曹有福 |
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| 作者单位： | 山西省吕梁地区食品研究所,离石,033000 |
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| 基金项目： | 山西省科技厅资助项目,项目编号021039.该项目技术已获国家发明专利,专利号02151741X. |
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| 摘 要： | 选取木枣、梨枣、骏枣等六个品种的红枣进行真空冷冻干燥加工，然后对其冻干品的酸甜度、酥脆度、感观、苦涩味、焦味等五项指标，利用模糊矩阵法进行综合评价，将其结果进行归一化排序。结论是干制品种优于鲜食品种。
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| 关 键 词： | 红枣 冻干枣 加热蒸发 冻结升华 酸甜度 酥脆度 |
| 收稿时间： | 2005-01-06 |
| 修稿时间： | 2005-01-06 |
STUDY ON QUALITY OF DIFFERENT VARIETIES OF FREEZE-DRIED CHINESE JUJUBE |
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| CAO Youfu. STUDY ON QUALITY OF DIFFERENT VARIETIES OF FREEZE-DRIED CHINESE JUJUBE[J]. Food Research and Developent, 2005, 26(4): 15-17 |
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| Authors: | CAO Youfu |
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| Abstract: | Six varieties of Chinese jujube, including Muzao, Lizao, Junzao et al. were processed by the vacuum freeze-drying method. And some quality factors of the freeze-drying samples, such as acid-sweet degree, crisp degree, appearance, parched taste, bitterness and acerbity were evaluated by ambiguity matrix method, and the results were ordered by normalization. The conclusion showed that the qualities of freeze-dried jujube were better than fresh jujube. |
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| Keywords: | Chinese jujube variety freeze-drying comparison |
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