| 真空浸渍、脱水机理在固体果茶生产工艺中的应用 |
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| 引用本文： | 郑晨升,党新安,许牡丹.真空浸渍、脱水机理在固体果茶生产工艺中的应用[J].西北轻工业学院学报,2001,19(4):40-42,70. |
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| 作者姓名： | 郑晨升 党新安 许牡丹 |
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| 作者单位： | 郑晨升（西北轻工业学院机电学院,陕西,咸阳,712081）
党新安（西北轻工业学院机电学院,陕西,咸阳,712081）
许牡丹（西北轻工业学院食品工程系,陕西,咸阳,712081） |
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| 摘 要： | 分析了国内固体果茶的生产现状及存在的问题,指出果茶浸渍、脱水加工中采用真空机制处理的优越性,研究了苦瓜基固体果茶的真空加工工艺方案,给出了其配方、加工工艺流程,简述了技术要点.通过产品理化指标、微生物指标、质量指标、感官指标的分析表明在固体果茶生产工艺中运用真空浸渍、脱水机理可有效提高产品质量,降低生产成本.
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| 关 键 词： | 真空浸渍、脱水 固体果茶 基料 浸渍液 |
| 文章编号： | 1000-5811(2001)04-0040-03 |
| 修稿时间： | 2001年4月16日 |
THE APPLICATION OF THE VACUUM MECHANISM OF SOAK AND DEHYDRATE IN PRODUCING SOLID
FRUIT TEA |
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| ZHENG Chen sheng ,DANG Xin an ,XU Mu dan.THE APPLICATION OF THE VACUUM MECHANISM OF SOAK AND DEHYDRATE IN PRODUCING SOLID
FRUIT TEA[J].Journal of Northwest University of Light Industry,2001,19(4):40-42,70. |
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| Authors: | ZHENG Chen sheng DANG Xin an XU Mu dan |
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| Affiliation: | ZHENG Chen sheng 1,DANG Xin an 1,XU Mu dan 2 |
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| Abstract: | Analyzing the current situation and existent problems in producing solid fruit tea, the superior adapting vacuum mechanism of soak and dehydrate in producing solid fruit tea has been put forward in the paper. The vacuum technology scheme of the tea of basis material with balsam pear is researched. The formula and technological possess for fruit tea are introduced. The analyzing for physical and chemical index, microorganism index, quality index and organ index has indicated that utilizing the vacuum mechanism of soak and dehydrate in producing solid fruit tea is able to effectively improve the quality of products and reduce the production costs. |
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| Keywords: | soak and dehydrate in vacuum compound fruit tea basis material soaking juice |
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