不同的干燥处理对新郑灰枣品质的影响

摘要

Choosing different ages ziziphus jujube 'Xinzhenghuizao' , respectively by the oven drying and sun drying , the effects on the quality of ziziphus jujube 'Xinzhenghuizao' were compared .The result showed that The edible rate of oven drying jujube 'huizao' were higher than that of sun drying. In the same condition ,ages of ziziphus jujube 'Xinzhenghuizao' had no obvious effect on nutrient content. The sodium and calcium content of oven drying ziziphus jujube 'huizao' were higher than sun drying. But the iron and zinc were opposite.%　　选取不同树龄的新郑灰枣，分别采用低温烘干和晒干两种处理后，比较了对新郑灰枣品质的影响，结果得出，烘干灰枣的可食用率高于晒干灰枣，相同条件下树龄对新郑灰枣的营养成分影响不明显，相同树龄下，烘干灰枣中钠和钙的含量略高于晒干的灰枣，而铁和锌正好相反。