干红枣制作蜜枣的真空渗糖技术研究  

Study of Sugar's Permeating Technology in Vacuum Condition with Dried Jujube for Making Preserved Jujube Fruit

作　　者：艾启俊[1] 陈锦屏[2] 张德权[2] 孙海涛[1] 

机构地区：[1]北京农学院食品系,北京102206 [2]西北农业大学食品系,陕西712100

出　　处：《北京农学院学报》1997年第2期38-43,共6页Journal of Beijing University of Agriculture

摘　　要：本文对以干红枣为原料制作低糖蜜枣的真空渗糖技术进行了较系统的研究．方差分析的结果表明，充气时间、加糖方式、浸渍渗糖时间，糖渡与果实间的温差，渗糖过程中的加热处理等因素均对渗糖过程有显著影响，但抽空时间对渗糖过程的影响未达到显著水平．This article studied the sugar's permeating technology in vacuum condition with dried Jujube for making preserved jujube fruit' The results of statistical analyse for the experiment paramenters show that the time of charging air, dipping time for sugar's permeating, the methods of putting syrup into,the temperature difference between the frut and syrup,the heating in the process of sugar's permeating in vacuum condition are all notable effecting for the process of sugar's permeating' The time of taking air out of the vacuum vessel is no notable effecting for the procese of sugar's permeating.

关 键 词：干红枣 蜜枣 真空渗糖 果脯加工 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]