干骏枣制作枣脯的真空渗糖技术研究  

Research of Processing and Vacuum Sugar Permeability Technology of Jujube Preserved

作　　者：秦垦[1] 吴荣书[1] 

机构地区：[1]云南农业大学食品学院,云南昆明650201

出　　处：《食品与发酵科技》2011年第4期20-23,共4页Food and Fermentation Science & Technology

摘　　要：根据骏枣的理化性质,参照一般果脯制作工艺通过对枣脯的真空渗糖技术及其影响因素进行系统的研究,结果表明:当真空度控制在0.08MPa,维持真空时间为30min,充气时间为60min;加糖采用喷糖方式,糖液的温度为95℃,为枣脯真空渗糖的最佳条件。Based on the physical and chemical characteristics of jujube,the preserved jujube vacuum sugar permeability technology and influencing factors of system of eandied fruit were researched according to general fruit production process.the results showed that the vacuum was controlled under 0.080Mpa,remained 30min and plumped 60min.By spraying methods of sugar the optimum condition of vacuum sugar permeability technology was 95℃ to syrup.

关 键 词：干骏枣 真空渗糖 果脯 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]