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《Farm Products Processing》 2015-05
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The Research Status of Zizyphus jujube Variety Qualities and Drying Process

GENG Ran;LU Wei;WANG Mingkong;Cofco Womai Co.,Ltd.;  
This paper analyzes research results of Zizyphus jujube variety qualities,functional properties and drying process.Mainly introduces the species and the origin's influence on Zizyphus jujube. Also make overview of Zizyphus jujube functional properties. Moreover,this paper makes compare between different drying processes and the drying stages. Analysis finds that unique functional components, such as flavonoids, make Zizyphus jujube acquire special functional activities. Variety qualities show differences by diverse species and the origin. Zizyphus jujube composition and taste quality can be changed when deal by difference drying process or during different stage of drying process. We suggest that systemic looking for suitable Zizyphus jujube varieties and planting area for processing;based on research findings of Zizyphus jujube quality changing during processing,optimize the drying process of Zizyphus jujube. In conclusion,comprehensively utilize the best varieties,origin and process,to improve the taste quality and functional activity of dried Zizyphus jujube,for a further expand market.
【CateGory Index】: TS255.3
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