蜜枣的真空加工新方法  

NEW METHOD OF VACUUM PROCESSING FOR CANDIED DJUJUBE

作　　者：张璐[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2007年第4期59-63,共5页Journal of Shaanxi University of Science & Technology

基　　金：陕西省教育厅资助项目(06JK345)

摘　　要：研究了蜜枣的真空加工方法.将蜜枣经预处理后进行真空临界低温干燥,得到了组织上具有良好渗糖性能的干枣,经浓缩式真空浸糖和真空烘干制得产品.测定结果表明,采用该法后蜜枣中极易损失的Vc成分保存率接近40%,含糖量可达78%以上.真空过程的总加工时间仅12 h.In order to keep good sugar permeability of dry dates, low temperature drying in critical vaccum statement was adopted after pretreatment during the processing of dried mutcho dates. The end product was acquired by vaccum statement of concentration-sugar impregnation and dry processing. In candied jujube the retain rate of vitamin C that ingredient is very easy to damage abut on 40% and sugar content is higher than 78%. The total processing time of three vacuum process is only 12 hour.

关 键 词：蜜枣 真空加工 渗糖性能 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]