休闲银杏脆果浸渍入味工艺的研究

Study on the Impregnation Process on Leisure Ginkgo Biloba Crisp Fruit

比较了银杏的浸泡、超声、沸煮、微波等浸渍入味方法，并对微波浸渍工艺进行优化，得到银杏的最佳浸渍入味工艺，即银杏破口，置糖液中微波处理（4～5）min，功率400W。此方法所得产品酥脆度好，耗能少。

This paper aimed to compare the effects of different impregnation process on ginkgo biloba, such as immersion, ultrasonic, boiling and microwave. In addition, we have optimized the microwave impregnation process. The result shows that the best process route was that： put ginkgo biloba into sugar solution and microwave treatment （4-5） minutes, the microwave power was 400 W. This process has the advantage of high impregnation effects, low energy expenditure and good crispness.