| 苹果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,郭洋.苹果脯真空渗糖技术影响因素的研究[J].北京农学院学报,2004,19(1):42-44,57. |
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| 作者姓名： | 艾启俊 郭洋 |
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| 作者单位： | 北京农学院食品科学系,北京,102206;北京农学院食品科学系,北京,102206 |
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| 摘 要： | 笔者对苹果脯的真空渗糖技术及其影响因素进行了系统的研究。实验结果表明:当真空度控制在-0 085MPa,维持真空时间为20min、充气时间为60min;加糖采用喷糖方式、糖液的温度为85℃时,为苹果脯真空渗糖的最佳条件。
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| 关 键 词： | 苹果 果脯 真空渗糖 |
| 文章编号： | 1002-3186(2004)01-0042-03 |
Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Apple |
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| AI Qi-jun,Guo Yang.Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Apple[J].Journal of Beijing Agricultural College,2004,19(1):42-44,57. |
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| Authors: | AI Qi-jun Guo Yang |
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| Abstract: | The vacuum sugar permeability processing technology and its influencing factors had been studied in this paper. The result indicated that the optimal condition of syrup-adding was that the vacuum scale was controlled under-0.085Mpa, 20min for vacuum and 60 min for plumping, spraying sugar-adding and the temperature of syrup was 85 ℃. |
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| Keywords: | apple candied fruit vacuum sugar permeability technology |
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