食品科学 ›› 2008, Vol. 29 ›› Issue (3): 195-199.

• 工艺技术 • 上一篇    下一篇

真空机制对蜜枣加工过程的影响

 张璐, 许牡丹   

  1. 陕西科技大学生命科学与工程学院; 陕西科技大学生命科学与工程学院 陕西西安710021; 陕西西安710021;
  • 出版日期:2008-03-15 发布日期:2011-08-24

Effects of Vacuum Mechanism on Processing of Candied Jujube

 ZHANG  Lu, XU  Mu-Dan   

  1. College of life Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
  • Online:2008-03-15 Published:2011-08-24

摘要: 真空临界低温干燥工艺加工的干枣保持鲜枣原有色泽,营养成分保存良好,形体丰满,复水率高,组织多孔而均匀。用其浸糖可使操作时间大幅度缩短。蜜枣加工的干制、浸糖、烘干过程均引入真空机制,采用与之相适应的操作工艺和工作参数,总加工时间仅需12h,产品质量和食用安全性明显提升。蜜枣含糖量可超过78%,极易损失的VC成分其保存率可高达40%以上。

关键词: 真空机制, 蜜枣加工, 真空临界低温干燥

Abstract: The dehydration jujube processed by vacuum critical cryodrying keeps orginal colour, nutritional ingredient and plump body of fresh jujube, high reconstitution rate of water and porous and uniform texture. With this dehydration jujube infusing sugar the processing time can be reduced remarkablely. When all processings of drying, infusing sugar and dehydrating adopt vacuum mechanism and proper technology, total processing time is only 12 h. Quality and eaten safety candied jujube can be risen significantly, and sugar content is higher than 78% and the retain rate of vitamin C ,which is very easy to loss in processing exceeds 40%.

Key words: vacuum mechanism, processing of candied jujube, vacuum critical cryodrying