Abstract: The effects of four different drying methods, hot air drying, vacuum drying, microwave drying equipment and vacuum freeze drying, on sensory characteristics, main nutrient components and microstructure of green plum were studied.
Key words: green plum microwave drying; hot air drying; vacuum drying; vacuum freeze drying
Green plum, also known as fruit plum and sour plum, is an apricot plant of Rosaceae. It originated in China and was introduced to Europe. It has been cultivated for more than two thousand years in China. Green plum is famous for its acidity, the total acidity is about 4.62%~
6.78% of them are citric acid, the others are malic acid, succinic acid, acetic acid, lactic acid, citric acid, oxalic acid and so on. They have strong bacteriostatic activity, and inhibit the growth of 15 kinds of bacteria such as S. sobrinus and S. mitis.
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