红枣干是我国传统的红枣加工产品，也是我国红枣加工的主要产品。红枣的干制，就是将鲜红枣从含水量70%左右降低到 25%左右，使其可溶性固形物的浓度提高到微生物难以生存和利用的程度。红枣中的水分主要以游离水、胶体结合水和化合水三种状态存在，红枣干制就是通过各种干制技术排除全部游离水和部分胶体结合水。红枣干产品风味甜润，营养丰富，维生素C和糖分的含量都很高，是民间滋补品。
还讨论了红枣中糠醛和5羟甲基呋喃甲醛的形成、测定及其对干枣品质的影响。
The formation, measurement of 2 furaldehyde and 5 hydroxymethyl 2 furaldehyde in date and their influences on the dry date were discussed.
主要成份：腰果、杏仁、满开心果、草莓、芝麻、向日葵籽、南瓜子、红枣、葡萄干、麦芽、天然风味调料，蔗糖和海盐。
Ingredient: Cashew, Almonds, Pistachios, Strawberries, Sesame Seeds, Sunflower Seeds, Pumpkin Seeds, Dates, Raisins, Rice Malt, Natural Flavors, Evaporated Cane Juice and Sea Salt.
本研究以新疆哈密大枣干枣为原料进行红枣醋生产最佳工艺条件的研究。
The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied.
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