| 浓缩式真空浸渍红枣的工艺 |
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| 引用本文： | 许牡丹,王俊华,杨雯.浓缩式真空浸渍红枣的工艺[J].食品研究与开发,2012,33(2):107-109,227. |
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| 作者姓名： | 许牡丹 王俊华 杨雯 |
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| 作者单位： | 陕西科技大学,陕西西安,710021 |
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| 基金项目： | 宁陕科技合作项目(2009ZKC06-09) |
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| 摘 要： | 以宁夏红枣为原料,研究浓缩式真空浸渍加工蜜枣的起始糖液浓度,浸渍液与红枣质量比,抽真空时间,真空度,温度对浸渍液渗入到红枣中的浸渍量的影响。结果表明最优条件为:浸渍液和红枣的质量比为8,起始糖液浓度为30%,抽真空10min,真空度为0.09MPa,温度为55℃,得到增重率为165.34%,在此条件下浓缩式真空浸渍2.5 h,真空低温干燥1.5 h～2 h生产的蜜枣品质较好。
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| 关 键 词： | 红枣 浓缩式真空浸渍 真空低温干燥 |
Study of the Concentrated Vacuum Impregnation Technology of Red Jujube |
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| XU Mu-dan
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WANG Jun-hua
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YANG Wen.Study of the Concentrated Vacuum Impregnation Technology of Red Jujube[J].Food Research and Developent,2012,33(2):107-109,227. |
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| Authors: | XU Mu-dan WANG Jun-hua YANG Wen |
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| Affiliation: | (Shaanxi University of Science and Technology,Xi’an 710021,Shaanxi,China) |
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| Abstract: | According to red jujube in NingXia as raw material,through the detailed investigated of the concentrated vacuum impregnation on the effect of initial concentration sugar,quality ratio of impregnation solution and red jujube,vacuum time,vacuum,temperature on the content impregnating into red jujube,Results showed that the best condition is that : quality ratio of impregnation solution and red jujube is 8,initial sugar concentration is 30 %,vacuum time is10min,vacuum is 0.09 MPa,temperature is 55 ℃,the weight rate can reach 165.34 %,vacuum impregnation of concentration on this condition impregnation 2.5 h,the time of vacuum low-temperature drying method is 1.5 h-2 h can process the better quality of candied jujube. |
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| Keywords: | red jujube concentrated vacuum impregnation vacuum low-temperature drying |
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