摘要
通过对枣脯的真空渗糖技术及其影响因素进行系统的研究 ,结果表明 :当真空度控制在0 0 80Mpa,维持真空时间为 30min、充气时间为 60min ;加糖采用喷糖方式、糖液的温度为 95℃时 。
The vacuum sugar permeability processing technology and its inf luencing factors had been studied in this thesis. The result indicated that the optimal condition of syrup -adding was that the vacuum scale was controlled under 0. 080M pa, remained 30 min for vacuum and 60 min for plumping, spraying sugar-adding an d the temperature of syrup was 95℃.
出处
《中国农学通报》
CSCD
2003年第6期40-42,共3页
Chinese Agricultural Science Bulletin
基金
北京市教委"红枣深加工新技术研究"科研项目
