摘要
红枣是我国的特产药食两用资源水果,具有丰富的营养价值和药用价值。干制是我国红枣加工传统方式,也是目前红枣加工的主要方式。红枣干制品能够很好的保持其营养成分,且产品易于保藏。本文对几种红枣干制主要技术的加工原理、优缺点、研究进展及在红枣干制中的应用现状进行了综述,并对红枣干制技术提出展望。
Jujube is a specialty of Medicine and Edible resources in China,which is rich of nutritional and medicinal value.Drying is not only the traditional way of jujube processing in our country, but also the main way at present. This paper introduced several drying technologies of jujube, presented their principles, compared the advantages and disadvantages,analyzed the advances and its application status, and at last a prospect was made in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第3期379-382,共4页
Science and Technology of Food Industry
基金
科技部农业科技成果转化资金项目(2011CB23600017)
关键词
红枣
干制
进展
Jujube
drying
review
