常温渗糖法生产白糖姜片新工艺研究  

Preliminary Researches on the Normal Atmospheric Temperature Sugar Permeability Processing Technology for Sugar Ginger

作　　者：史先振[1] 王强伟[2] 李永仙[2] 王洪新[2] 高行恩[3] 苏义海 

机构地区：[1]徐州生物工程职业技术学院,江苏徐州221006 [2]江南大学食品学院,江苏无锡214122 [3]江苏食品职业技术学院,江苏淮安223003 [4]安徽铜陵白姜发展有限责任公司,安徽铜陵244021

出　　处：《安徽农业科学》2014年第18期5980-5980,6053,共2页Journal of Anhui Agricultural Sciences

基　　金：江苏省高等职业院校国内高级访问学者计划资助项目(2013);安徽铜陵白姜发展有限责任公司横向资助项目(JDTL20130328H);徐州市社会发展科技计划项目(XZZD1323)

摘　　要：[目的]探讨常温渗糖法生产白姜蜜饯的新工艺。[方法]以安徽铜陵白姜为原料,进行常温渗糖法生产白姜蜜饯的试验,并检测其总糖、水分以及菌落总数、大肠菌群等质量指标。[结果]常温渗糖梯度为先用40%的蔗糖液后用50%的蔗糖液,时间分别为6 h和10h。该工艺制得的白姜蜜饯含糖量为46.12%,水分含量为18.55%,菌落总数为460 cfu/g,大肠菌群≤300 MPN/kg。[结论]制得的白姜蜜饯质量较好,使白姜蜜饯生产过程快速省工,节约能耗,减少用糖,降低营养物质损失,适宜于连续化大规模生产。[ Objective ] To discuss the normal atmospheric temperature sugar permeability processing technology for sugar ginger. [ Method ] Tongling white ginger was used as test sample to conduct normal atmospheric temperature sugar permeability processing for sugar ginger, the total sugar, moisture, total number of colony and coliform group were determined. [ Result] The conditions of sugar permeability under the normal atmospheric temperature are as follows： permeability gradient is 40% sugar first and then 50% sugar, the time is 6 h and 10 h respec- tively. The content of total sugar of this technology is 46.12%, the content of water is 18.55%, aerobic plate count （460 cfu/g）, maximum probable number of coliform group（ ≥300 MPN/kg）. [ Conclusion] The new technology could save time, reduce energy consumption, decrease the use of sugar, reduce the loss of nutrients, and is suitable for continuous mass production.

关 键 词：生姜 白糖 常温渗糖 生产工艺 

分 类 号：S609.9[农业科学—园艺学]