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。
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 ℃.
出处
《北京农学院学报》
2004年第1期42-44,57,共4页
Journal of Beijing University of Agriculture
基金
北京市教委资助项目
