蜜饯快速糖渍技术试验研究

The Research on the “Quick-Sugar-in” Process of Candied Fruits

应用真空 压力技术,以福建省优质李果—芙蓉李为原料,进行快速糖渍试验。找出糖液温度、抽真空操作时的真空度、真空维持时间和糖渍压力等主要因素对糖渍速率的影响。对照传统工艺,新技术大大缩短糖渍时间,感官品质有明显提高。在糖液温度为55℃的条件下,新工艺的糖渍时间只需原传统工艺时间的5.4％。应用单因素试验和回归正交试验,找出的真空—压力技术,为密饯快速糖渍提供了有效方法。

The experiments were carried out with local Fulong Plum based on Vacuum-Pressure Technique. From the experiments the effectiveness of the major factors, such as the temperature of syrup, the degree of vacuum, the lasting time of vacuum, and the sugar-in pressures on sugar rate were discovered. As a result of the experiments, the sugar-in time was shortened and the sensuous quality of the products was enhanced by the application of the new technique in comparison with that of the traditional craft. At the temperature of 55C, the sugar-in time of the new technique was only one seventeenth of that of the traditional craft. The Vacuum-Pressure Technique discovered by the application of single factor experiment and regressive perpendicular experiment offers an effective method for the 'Quick-Sngar-in' of candied fruits.