热风干燥与真空冷冻干燥对鲜冬枣脆片品质的影响

摘要

The effects of vacuum freeze-drying and hot-air dring on the quality of fresh jujube as raw material is investigated.Effect of fresh jujube chips quality comparison of hot-air drying and vacuum freeze-drying,the drying of fresh jujube yield,moisture content,rehydration ratio,rehydration rate,color,and VC content index.The results show that the vacuum freezedrying of fresh jujube chips yield and water content are lower than that of hot air drying,vacuum freeze-drying of fresh jujube chips VC is 580 mg/100 g,while the hot air drying of fresh jujube VC content is 97.6 mg/100 g.Uith more damage,vacuum freeze-drying can better keep the VC content in fresh jujube.%以鲜冬枣为原料,通过分析干燥后鲜冬枣的得率、含水率、复水比、复水率、色泽和VC含量等指标,比较热风干燥和真空冷冻干燥对鲜冬枣脆片品质的影响.结果表明,真空冷冻干燥鲜冬枣脆片得率和含水率均低于热风干燥;真空冷冻干燥鲜冬枣脆片VC含量为580 mg/100 g,而热风干燥鲜冬枣脆片VC含量为97.6 mg/100 g,后者VC损失比较严重,真空冷冻干燥可较好地保留鲜冬枣中的VC.