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。
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.
出处
《食品研究与开发》
CAS
北大核心
2005年第4期15-17,共3页
Food Research and Development
基金
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
