| 脆梅加工中脱硫工艺的研究 |
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| 引用本文： | 汪艳群,陈芳,孙志健,汪政富,廖小军,胡小松.脆梅加工中脱硫工艺的研究[J].食品与发酵工业,2005,31(8):144-147. |
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| 作者姓名： | 汪艳群 陈芳 孙志健 汪政富 廖小军 胡小松 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083;沈阳农业大学食品学院,沈阳,110161
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 脆梅是我国独具特色的青梅加工品之一。文中研究了水温、真空动态处理、超声波处理在脆梅加工脱硫工艺中的应用效果。研究发现,经过0.092MPa、55℃真空动态处理2.5h后,超声波(80kHz、160W)55℃处理2.5h,再进行清水浸泡脱硫,3d即可将脆梅半成品中SO2残留量控制在0.05g/kg以内,达到国标要求,比传统脱硫工艺缩短了一半的时间。
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| 关 键 词： | 脆梅 脱硫 SO_2 |
| 收稿时间： | 04 18 2005 12:00AM |
| 修稿时间： | 06 23 2005 12:00AM |
Study of Desulphurization Technique of Candied Crisp Plum. |
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| Wang Yangqun,Chen Fang,Sun Zhijian,Wang Zhenfu,Liao Xiaojun,Hu Xiaocong.Study of Desulphurization Technique of Candied Crisp Plum.[J].Food and Fermentation Industries,2005,31(8):144-147. |
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| Authors: | Wang Yangqun Chen Fang Sun Zhijian Wang Zhenfu Liao Xiaojun Hu Xiaocong |
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| Affiliation: | Wang Yangqun 1,2 Chen Fang1 Sun Zhijian1 Wang Zhenfu1 Liao Xiaojun1 Hu Xiaocong1 1 |
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| Abstract: | Candied crisp plum is one of Sour Plum products and is special in China. The effects of water temperature, dynamic vacuum treatment and ultrasonic treatment on desulphurization technique of candied brittle plum processing were investigated in this paper. Results suggested that the process of dynamic vacuum treatment at 0.092MPa, 55℃ for 2.5h, ultrasonic treatment at 80kHz, 160W, 55℃ for 2.5h following immersing in the water for 3 day can successfully control the SO_2 content less than 0.05g/kg in the final products. The treatment time was shortened to 50% comparing with the traditional method. |
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| Keywords: | candied crisp plum desulphurization sulfur dioxide |
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