The effect of rewatering and baking on the color changing of dry jujube during the processing was studied. The result indicated that the temperature and time dad great effect on the changing of the dry jujube as its can promoted the changing of pigment material and Maillard reaction. It points out that lower the temperature and shorten the baking time can enhance the sensous quality of the jujube.
Ai Qijun, Xu Wensheng
. The Study of Color Changing in the Process of Making Dry Jujube[J]. Chinese Agricultural Science Bulletin, 2004
, 20(1)
: 146
-146
.
DOI: 10.11924/j.issn.1000-6850.0401146
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