南疆骏枣的保湿干制工艺研究

Technology to Moisturizing Jujubes in South Xinjiang Region

摘要:

本试验以阿克苏地区骏枣为原料，利用太阳能干燥装置，采用保湿干燥技术干制红枣，研究干制条件对骏枣干制品品质的影响。结果表明，适宜的相对湿度可以改善干制骏枣的色泽、减少干燥过程的壳化现象、减少风味物质和营养成分的损失以及降低红枣的变形程度。骏枣保湿干制最佳工艺条件为：55 ℃干燥1 h，升温至60 ℃保持1 h，升温至65 ℃开始加湿，相对湿度62%，保湿时间为10 min，继续在65 ℃干燥170 min，升温至70 ℃干燥3 h，降温至60 ℃保持1 h，降温至55 ℃保持1 h，在此条件下干制的骏枣最终含水量为22.07%，色泽鲜艳，口感松软，外形饱满美观。

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.