| 摘要: |
| 研究了红枣中Vc、还原糖和总酸含量在干制过程中的变化规律。结果表明，用自然方式干制红枣，Vc损失很大，干制2 d，损失率达90％以上，还原糖含量随自然干制时间的延长而增加，总酸含量下降；用远红外辐射或热风干制红枣，其Vc、还原糖和总酸含量在整个过程中均下降。方差分析结果表明，两种干制方式对Vc和总酸影响显著，对还原糖影响不显著，干制温度和时间，尤其是时间对Vc、还原糖和总酸含量均有极显著的影响，用真空冷冻干制红枣，其Vc、还原糖和总酸的损失很小。 |
| 关键词: 红枣 干制方式 Vc 还原糖 总酸 |
| DOI： |
| 分类号: |
| 基金项目:陕西省科技攻关项目(2002K02-G16) |
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| Effects of drying methods on changes of Vc,reducing sugar and total acidity in Chinese jujube |
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| Abstract: |
| The changing regularities of Vc,reducing sugar and total acidity in the process of drying Chinese jujube were studied.The results showed that while drying Chinese jujube with natural method,the Vc content reduced rapidly,and merely dried for two days its loss rate would be higher than 90%.The reducing sugar content increased gradually and total acidity decreased when natural drying time extended.While drying Chinese jujube with far-infrared radiation or hot air,the contents of Vc,reducing sugar and total acidity reduced gradually in whole drying process.Analysis of variances indicated that two types of drying methods affected significantly the changes of Vc and total acidity,but not significantly the changes of reducing sugar.The drying temperature and time affected significantly changes of Vc,reducing sugar and total acidity.While drying Chinese jujube with vacuum freezing,the content of Vc,reducing sugar and total acidity reduced less. |
| Key words: Chinese jujube drying methods Vc reducing sugar total acidity |
