Technology to Moisturizing Jujubes in South Xinjiang Region
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Abstract:
The paper takes Jun jujubes produced in Akesu region as the experimental material. By using solar drying device, the drying technology with moisturizing was applied in drying Jun jujubes, to study the influence of dehydrated conditions on the quality of Jun jujubes. The results showed that appropriate relative humidity can improve the color and luster of dehydrated Jun jujubes, reduce shell phenomenon during the drying process, reduce the nutritional loss of flavor substances and lower the deformation degree of jujubes. The best dehydrated technological conditions on Jun jujubes with humidity were listed as the following process: drying at 55 ℃ for 1h, heating up to 60 ℃ and maintaining for 1 h, heating up to 65 ℃ begin to humidify with the relative humidity of 62% and moisture time of 10 min, than continue dry it at 65 ℃ keep 170 min , and than heating up to 70 ℃ and maintain 3 h, fall of temperature to 60 ℃ and maintain 1h, drying it at 55 ℃ keep 1 h. Under such dehydrated conditions, the water content in dehydrated Jun jujubes is 22.07%. The dehydrated product is characterized by such features of full aesthetic appearance in bright color and soft texture.
