摘要
以蓝莓为原料,试验确定了蓝莓果脯的加工工艺参数,硬化剂为δ-葡萄糖酸内酯,质量分数为0.4%;真空渗糖条件:真空度为0.085 MPa,温度为50℃,时间50 min;真空干燥在0.085 MPa真空度下,60℃干燥1 h,再50℃干燥4 h。
With blueberries as raw materials,the test determines the blueberry fruit processing technology parameters,the stiffening agent is δ-glucose acid ester,density is 0.4%.Vacuum permeability sugar conditions are as follows: Vacuum degree of 0.085 MPa,temperaturefor 50 ℃,50 minutes.Vacuumdryingin 0.085 MPavacuum,60 ℃ dries1 h,after that 50 ℃ dries 4h.
出处
《农产品加工(下)》
2012年第4期70-72,76,共4页
Farm Products Processing
关键词
蓝莓
果脯
加工工艺
Blueberry
preserved fruit
processing technology