| 鲜枣脯真空渗糖技术影响因素的研究 |
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| 引用本文： | 艾启俊,刘晨庚.鲜枣脯真空渗糖技术影响因素的研究[J].中国农学通报,2003,19(6):40-40. |
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| 作者姓名： | 艾启俊 刘晨庚 |
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| 作者单位： | 北京农学院食品系,北京,102206 |
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| 基金项目： | 北京市教委"红枣深加工新技术研究"科研项目. |
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| 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0.080MPa，维持真空时间为30分钟、充气时间为60分钟；加糖采用喷糖方式、糖液的温度为95摄氏度时，为枣脯真空渗糖的最佳条件。
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| 关 键 词： | 真空渗糖 鲜枣 果脯 |
The Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube |
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| Ai Qijun,Xu Wensheng.The Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube[J].Chinese Agricultural Science Bulletin,2003,19(6):40-40. |
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| Authors: | Ai Qijun Xu Wensheng |
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| Institution: | Beijing Agricultyral College,Beijing 102206 |
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| Abstract: | The vacuum sugar permeability processing technology and its influencing 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 0.080Mpa, remained 30min for vacuum and 60 min for plumping, spraying sugar-adding and the temperature of syrup was 95℃. |
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| Keywords: | Vacuum sugar permeability technology Candied fruit Fresh jujube |
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