| 甘蔗汁冷冻浓缩特性研究初报 |
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| 引用本文： | 袁林峰,闵华,黄霞萍,何铎,郭伟.甘蔗汁冷冻浓缩特性研究初报[J].江西农业学报,2002,14(1):61-64. |
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| 作者姓名： | 袁林峰 闵华 黄霞萍 何铎 郭伟 |
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| 作者单位： | 江西省农业科学院,食品加工研究开发中心,江西,南昌,330200 |
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| 摘 要： | 研究了冷冻浓缩工艺对甘蔗汁的影响 ,探讨了搅拌速度、冰相和液相的糖度、浓缩比和溶质损失率之间的关系 ,并对浓缩前后的甘蔗汁进行了感官上的比较 ,结果表明搅拌速度对冷冻浓缩效果作用显著 ,经浓缩的甘蔗汁品质稳定
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| 关 键 词： | 冷冻浓缩 甘蔗汁 搅拌 效果 |
| 文章编号： | 1001-8581(2002)01-0061-04 |
| 修稿时间： | 2001年10月25 |
Preliminary Study on Characteristics of Freeze Concentration of Sugarcane Juice |
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| Abstract: | The effect of freeze concentration on the juice of sugarcane was studied,the relationships among the velocity of agitation,sugarcane consistency of ice phase and liquid phase,concentrating ratio and rate of solute loss were explored, and the special flavor of the concentrated sugarcane juice was compared with that of the unconcentrated sugarcane juice.The results showed that the velocity of agitation had significant influence on the freeze concentration of sugarcane juice,and the quality of concentrated sugarcane juice was stable. |
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| Keywords: | Freeze concentration Sugarcane juice Agitation Effect |
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