摘要
研究了冷冻干燥技术加工红枣的生产工艺,测定了红枣的共晶点为-32℃,研究了枣浆的浓度和厚度对冻干的影响,物料的适当泡沫化处理有利于加速冻干,为工业化加工红枣提供了良好的试验基础。
In this paper, the technology of processed Jujube Dates Powder with freeze-frying was studied. The eutectic point of garlic which is measured by the electric resistance is -32℃ .The influences of the concentration and the thickness of date slurry were discussed. The foamed slurry accelerated the drying speed. It had a good fundament for producing jujube dates in industry.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期85-86,127,共3页
Food Research and Development
关键词
红枣
冷冻干燥
工艺
jujube dates
freeze-drying
technology
