| 微波烫漂与真空浸糖加工紫玉兰花瓣的工艺研究 |
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| 引用本文： | 唐克华,喻世锋,董爱文,谭二明,肖春眉.微波烫漂与真空浸糖加工紫玉兰花瓣的工艺研究[J].食品工业科技,2005,26(12):108-110. |
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| 作者姓名： | 唐克华 喻世锋 董爱文 谭二明 肖春眉 |
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| 作者单位： | 吉首大学农林系,湖南省林产化工工程重点实验室.,湖南,张家界,427000 |
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| 摘 要： | 研究了紫玉兰花瓣的微波烫漂与真空糖渍加工工艺,分析了微波处理强度、真空度及浸渍温度、蔗糖用量等因素对紫玉兰花瓣糖渍制品品质的影响,探索出一种较佳的花瓣食品糖渍加工工艺方法。
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| 关 键 词： | 紫玉兰 花瓣 微波烫漂 真空糖渍 加工 |
| 文章编号： | 1002-0306(2005)12-0108-03 |
| 修稿时间： | 2005年4月5日 |
Processing techniques by microwave-blanching and sugar soaking under vacuum for Magnolia Liliflora Desr petal |
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| Tang Kehua et al.Processing techniques by microwave-blanching and sugar soaking under vacuum for Magnolia Liliflora Desr petal[J].Science and Technology of Food Industry,2005,26(12):108-110. |
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| Authors: | Tang Kehua |
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| Affiliation: | Tang Kehua et al |
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| Abstract: | The processing techniques by microwave-blanching and sugar-soaking under vacuum for M.Liliflora Desr petal have been studied in this paper, and the influence of the factors such as microwave-blanching degree, the degree of vacuum intensity, the temperature of sugar-soaking and the sugar consumption etc. on the quality of this special petal products were analyzed. An appropriate processing technology for the flower petal with sugar soaking has been developed. |
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| Keywords: | Magnolia Liliflora Desr petal microwave-blanching sugar-soaking under vacuum condition processing |
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