| 干枣制作蜜枣过程中色泽变化的研究 |
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| 引用本文： | 艾启俊,徐文生. 干枣制作蜜枣过程中色泽变化的研究[J]. 勤云标准版测试, 2004, 0(1) |
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| 作者姓名： | 艾启俊 徐文生 |
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| 作者单位： | 北京农学院食品科学系 北京102206(艾启俊)，北京农学院食品科学系 北京102206(徐文生) |
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| 基金项目： | 北京市教委“红枣深加工新技术研究”科研项目。 |
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| 摘 要： | 通过研究复水、烘烤条件对加工工艺过程对干红枣色泽变化的影响,结果表明:由于加工温度和加工时间促进枣中非酶褐变及色素物质的变化,因此加工温度、时间对色泽变化的影响很大。即加工中降低温度、缩短加工时间可提高蜜枣的感官质量。
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| 关 键 词： | 色泽 温度 时间 复水 烘烤 |
The Study of Color Changing in the Process of Making Dry Jujube |
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| Ai Qijun,Xu Wensheng. The Study of Color Changing in the Process of Making Dry Jujube[J]. , 2004, 0(1) |
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| Authors: | Ai Qijun Xu Wensheng |
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| Affiliation: | (Beijing Agricultural College, Beijing 102206) |
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| Abstract: | The effect of rewatering and baking on the color changing of dry jujube during the processing was studied. The result indicated that the temperature and time dad great effect on the changing of the dry jujube as its can promoted the changing of pigment material and Maillard reaction. It points out that lower the temperature and shorten the baking time can enhance the sensous quality of the jujube. |
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| Keywords: | Color Temperature Time Rewatering Baking |
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