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| 蜜汁苦瓜真空渗糖工艺研究 | |
| 引用本文： | 高晗,孔瑾,张浩,路玲霞.蜜汁苦瓜真空渗糖工艺研究[J].安徽农业科学,2006,34(18):4743-4744. |
| 作者姓名： | 高晗 孔瑾 张浩 路玲霞 |
| 作者单位： | 1. 河南科技学院,河南,新乡,453003;漯河市食品工业学校,河南,漯河,462000 2. 河南科技学院,河南,新乡,453003 3. 河南省新乡市奶业有限公司,河南,新乡,453003 |
| 摘 要： | 从4个影响因素方面探讨了蜜汁苦瓜的真空渗糖工艺。结果表明:真空渗糖最佳条件为真空度-0.085 MPa,真空维持时间30min,充气破除真空时间2.5 min,糖液温度85℃。 |
| 关 键 词： | 苦瓜 真空渗糖 工艺 |
| 文章编号： | 0517-6611（2006）18-4743-02 |
| 收稿时间： | 03 18 2006 12:00AM |
| 修稿时间： | 2006-03-18 |
Study on the Permeating Process Technique of Sugar in Honeydew Bitter Melon under Vacuum Package Condition |
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| GAO Han, et al.Study on the Permeating Process Technique of Sugar in Honeydew Bitter Melon under Vacuum Package Condition[J].Journal of Anhui Agricultural Sciences,2006,34(18):4743-4744. | |
| Authors: | GAO Han |
| Institution: | Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
| Abstract: | Four factors affecting the permeating process of sugar into vacuum packing bitter melon were studied and the traditional one was improved.The results showed its optimum conditions as followed: vacuum at-0.085MPa,30 min for vacuum and 2.5 min for gas-filling,and syrup at 85 degrees. |
| Keywords: | Bitter melon Sugar permeated under the Vacuum Process |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |