摘要
采用正交实验研究了物料与水的比例、添加糖的量和加热时间等因素对返砂乌梅果脯回糖后的影响,通过对回糖后的果脯感官评价来确定回糖的最佳参数。结果表明返砂的乌梅果脯在料液比1:6,30%的糖浆中沸水浴60 min,返砂问题得以有效解决。
Using orthogonal experiment, the effects of the proportion of water, material and the amount of added sugar and heating time on the re-cooked preserved fi＇uit were determined, The best sugar-crystal prevention processing parameters were determined by sensory evaluation as： the material to water tatio 1：8, the syrup concentration 25%, boiling water bath treatment time 60 minutes.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第8期1043-1045,共3页
Modern Food Science and Technology
关键词
果脯
返砂
正交实验
preserved fruit
crystallization
orthogonal experiment
