果脯渗糖工艺研究进展

Research Progress in Sugar Permeation Technology of Preserved Fruits

果脯是中国传统休闲食品,渗糖是果脯加工过程中必不可少的工序之一。对果脯加工的传统及新型渗糖工艺进行综述总结,包括常压渗糖、真空渗糖、微波渗糖和超声波渗糖,并对不同渗糖工艺对果脯品质的影响进行概述,从而为果脯渗糖工艺的深入研究提供参考。

Preserved fruit was a kind of traditional convenient foods in China, and sugarpermeation was one of the indispensable procedures in the processing of preserved fruit. The traditional and new sugar permeation technology in the processing of preserved fruits were summarized, including atmospheric pressure sugar permeation, vacuum sugar permeation, microwave sugar permeation and ultrasonicsugar permeation, and the effects of different sugar permeation technologies on the quality of preserved fruits were summarized. A reference for the further study of sugar permeation technology of preserved fruits was provided.