摘要
以半红枣为试材,研究了热风、微波和远红外三种热处理对枣转红及其干制的影响,结果表明:热风处理、远红外处理、微波处理半红枣转红后,总糖和Vc的含量相对于自然转红的枣都减少,但色泽好于自然转红,远红外处理所需的转红时间最短;干制方法对转红枣的总糖影响较小,对Vc的影响较大,热风干制所需时间较长,微波干制所用时间较短。在几种处理中,转红选择远红外处理温度80℃、处理时间20min,干制选择远红外处理温度80℃、处理时间7.5h,干制红枣品质相对较好。
This paper studied the effect of three kinds of heat treatment,including hot air,microwave and far-infrared,on the jujube red transforming and drying.The results showed that after the three kinds of heat treatment,the half-red jujube became red and the jujube total sugar and Vc content was less than the ones transformed red naturally,but the color was better.The time of far-infrared treatment was shorter in the three heat treatments.Influence of the dried methods on the red-transforming jujube total sugar was smaller.The impact to Vc content was bigger.The time of hot air drying was longer and the microwave was shorter.Among these treatments,the condition of red transforming was determined that the temperature of far-infrared treatment was 80 ℃ with 20 min.The drying condition was chosen that the temperature of far-infrared drying was 80℃ with 7.5 h.The drying jujube quality was the best under these conditions.
出处
《山西农业大学学报（自然科学版）》
CAS
2011年第6期541-544,共4页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西农业大学横向科技项目(2011HX04)
关键词
枣
热处理
转红
干制
Jujube
Heat treatment
Red-transforming
Drying
