摘要
以鲜枣为原料,研究了不同干燥方法对干枣营养成分和香气成分的影响。结果表明,干制方式对红枣的营养成分和香气成分有较大的影响;果胶、总酸、还原糖、总糖含量在干制后均有所下降;35℃干制时果胶降解量较大,还原糖、总糖、总酸含量下降幅度较低;干制方式对干枣的香气成分影响较大,不仅表现在香气成分的种类上,也表现在香气成分的含量上;在加热干制条件下采用相对较低的干制温度,能最大限度的减少营养成分和挥发性成分的损失。在本实验条件下,35℃干制为最佳干制方法。
Fresh jujube as raw materials,the effect of different drying methods on nutrional and aroma components of jujube were studied. Different drying methods have great different effects on the nutritional and aromatic components of jujube. The contents of pectin, total acid, reducing sugar and total sugar decline after jujubes are dried. There is a large degradation of pectin when jujubes are dried at 35 ℃. The content decreases of reducing sugar, total sugar and total acid are minor.There are great effects of different drying methods on different aromatic components of jujube, not only on the types of aromatic components, but also on the contents of the aromatic components. Low-temperature drying can protect the nutritional and aromatic components. On the conditions of this experiment, 35 ℃ is the optimum drying temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期330-333,共4页
Food Science
基金
新疆维吾尔自治区科技攻关项目(200731136-3)
关键词
红枣
干制
营养成分
香气成分
jujube
drying methods
nutritional component
aromatic component
