银杏脯真空渗糖的工艺研究

Technological Study on Vacuuming Sugar Infusion of Ginkos Preserved Fruit

主要研究了真空渗糖法制作银杏脯的最佳工艺条件。结果表明，在真空度0.087MPa条件下，糖液浓度梯度30%→50%→70%，抽空3次，每次抽空20min，充气90min，浸渍6h。经烘干、包装即可得品质优良银杏脯。

The optimum technological conditions of processing ginkos preservd fruit were studied.The rsults showed that a fine quality ginkos preserved fruit was obtained,with the vacuum 0.089MPa,concentration gradient of sugar solution 30%→50%→70%,time of vacuuming 20 minutes each for three times,gas-filled 90 minutes ,then infusing about 6 hours,finally drying and packaging.