微波烫漂与真空浸糖加工紫玉兰花瓣的工艺研究  

Processing techniques by microwave-blanching and sugar soaking under vacuum for Magnolia Lilielora Desr petal

作　　者：唐克华[1] 喻世锋[1] 董爱文[1] 谭二明[1] 肖春眉[1] 

机构地区：[1]吉首大学农林系湖南省林产化工工程重点实验室,湖南张家界427000

出　　处：《食品工业科技》2005年第12期108-110,共3页Science and Technology of Food Industry

摘　　要：研究了紫玉兰花瓣的微波烫漂与真空糖渍加工工艺,分析了微波处理强度、真空度及浸渍温度、蔗糖用量等因素对紫玉兰花瓣糖渍制品品质的影响,探索出一种较佳的花瓣食品糖渍加工工艺方法。The processing techniques by microwave - blanching and sugar-soaking under vacuum for M.Liliflora Desr petal have been studied in this paper, and the influence of the factors such as microwave-blanching degree, the degree of vacuum intensity, the temperature of sugarsoaking and the sugar consumption etc. on the quality of this special petal products were analyzed. An appropriate processing technology for the flower （petal） with sugar soaking has been developed.

关 键 词：紫玉兰 花瓣 微波烫漂 真空糖渍 加工 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]