| 改善常压渗糖白果果脯品质的工艺研究 |
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| 引用本文： | 赵文红,肖燕清,白卫东,原家乐. 改善常压渗糖白果果脯品质的工艺研究[J]. 食品科技, 2010, 0(3) |
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| 作者姓名： | 赵文红 肖燕清 白卫东 原家乐 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院; |
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| 摘 要： | 研究了前处理、加工过程和后处理对白果果脯品质的影响。结果表明,前处理对白果果脯品质影响最大,是改善白果果脯品质的重要因素。生产优良产品的最佳工艺条件为:前处理用20%糖液高压煮沸20min,加工过程采用分梯度常压渗糖,糖液浓度从第1天的50%升到第2天的70%,后处理抛光后再进行真空包装(真空度为0.03MPa)。
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| 关 键 词： | 白果 果脯 常压渗糖 |
Study on normal pressure technics for sugar permeability to improve ginkgo preserved fruit's quality |
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| ZHAO Wen-hong,XIAO Yan-qing,BAI Wei-dong,YUAN Jia-le. Study on normal pressure technics for sugar permeability to improve ginkgo preserved fruit's quality[J]. Food Science and Technology, 2010, 0(3) |
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| Authors: | ZHAO Wen-hong XIAO Yan-qing BAI Wei-dong YUAN Jia-le |
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| Affiliation: | ZHAO Wen-hong,XIAO Yan-qing,BAI Wei-dong,YUAN Jia-le (College of Light Industry , Food,Zhongkai University of Agricultural , Engineering,Guangzhou 510225) |
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| Abstract: | The effect of before-treatment,process and after-treatment on the quality of preserved ginkos were studied.The results showed that the before-treatment was the most effetive and important factor for improving preserved ginko's quality.The optimal processing technology was:the before-treatment with 20% sugar solution boiling 20 minutes under high pressure,then concentration gradient of sugar solution from 50% at the first day to 70% at the second day for sugar permeability under normal pressure,after-treamen... |
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| Keywords: | ginkgo candied fruit sugar permeability under normal pressure |
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