鲜枣脯真空渗糖技术影响因素的研究  

Studying of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube

作　　者：艾启俊[1] 刘晨庚[1] 

机构地区：[1]北京农学院食品系,北京102206

出　　处：《中国农学通报》2003年第6期40-42,共3页Chinese Agricultural Science Bulletin

基　　金：北京市教委"红枣深加工新技术研究"科研项目

摘　　要：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 0 80Mpa,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℃时 。The vacuum sugar permeability processing technology and its inf luencing factors had been studied in this thesis. The result indicated that the optimal condition of syrup -adding was that the vacuum scale was controlled under 0. 080M pa, remained 30 min for vacuum and 60 min for plumping, spraying sugar-adding an d the temperature of syrup was 95℃.

关 键 词：鲜枣脯 真空渗糖技术 鲜枣 果脯 真空时间 充气时间 糖液温度 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]