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作 者:花旭斌[1]
出 处:《安徽农业科学》2009年第23期11170-11171,11173,共3页Journal of Anhui Agricultural Sciences
基 金:四川省教育厅科研项目(2004A042)
摘 要:以洋葱为原料,经过切片、硬化、糖煮、糖渍、干燥等工艺过程,研究氯化钙浓度、柠檬酸浓度、蔗糖浓度、硬化时间、煮制时间、糖渍时间等因素对洋葱果脯品质的影响,采用模糊数学感观质量评价方法筛选出最优的产品配方及生产工艺为:0.3%的氯化钙硬化2 h,60%的蔗糖和0.4%的柠檬酸混合糖液糖煮1.5 h,糖渍时间为10 h。Taking onion as materials, the effects of factors such as the concentration of calcium chloride, citric acid and sucrose, hardening time, boiling time, sugaring time on the quality of onion preserved fruit were investigated after slicing, hardening, boiled with sugar, sugaring, drying, etc. The best production prescription and processing were selected by the method of fuzzy math evaluation and sense evaluation. The results indicated the best production conditions were as follows: soaking for 2 h with 0.3% calcium chloride, boiling for 1.5 h in solution of 60% sucrose and 0.4% citric acid, and then sugaring 10 h.
分 类 号:TS255.41[轻工技术与工程—农产品加工及贮藏工程]
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