| 真空渗糖法加工低糖猕猴桃果脯工艺的研究 |
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| 引用本文： | 高振鹏,岳田利,袁亚宏,王云阳.真空渗糖法加工低糖猕猴桃果脯工艺的研究[J].西北农林科技大学学报(社会科学版),2002,30(Z1):36-38. |
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| 作者姓名： | 高振鹏 岳田利 袁亚宏 王云阳 |
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| 作者单位： | 西北农林科技大学,食品科学与工程学院,陕西,杨陵,712100 |
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| 基金项目： | 国家科技攻关引导项目--西部科技开发行动(2001BA901A19) |
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| 摘 要： | 以猕猴桃为原料 ,采用低温真空渗糖技术 ,研制开发出低糖猕猴桃果脯。试验中探讨了硬化护色条件、去皮液的参数及真空渗糖条件等问题
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| 关 键 词： | 低糖 猕猴桃 果脯 真空 |
| 文章编号： | 1000-2782(2002)S0-0036-03 |
| 修稿时间： | 2002年3月28日 |
Study on the processing technology of a low-sugar preserved kiwi fruit by vacuum osmosis of sugar |
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| GAO Zhen peng,YUE Tian li,YUAN Ya hong,WANG Yun yang.Study on the processing technology of a low-sugar preserved kiwi fruit by vacuum osmosis of sugar[J].Journal of Northwest Sci-Tech Univ of Agr and,2002,30(Z1):36-38. |
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| Authors: | GAO Zhen peng YUE Tian li YUAN Ya hong WANG Yun yang |
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| Institution: | (College of Food Science and Engineering,Northwest Sci Tech University of Agriculture and Forestry,Yangling,Shaanxi 712100,China) |
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| Abstract: | The processing technology of the low sugar kiwi preserved under lower temperature,vacuum osmotic condition was studied by using kiwi fruit as raw material.It was studied of the condition of firming and color fixing,the operation parameters of peeling and the condition of lower temperature vacuum osmosis. |
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| Keywords: | low sugar kiwi fruit preserved fruit lower temperature vacuum osmosis |
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