真空处理对椰肉渗糖的影响

为探明真空处理对椰角生产工艺中椰肉渗糖的影响。考察抽空时间、抽空次数、充气时间、破除真空后的浸糖时间、渗糖时的加糖方式及糖液温度对椰肉渗糖率的影响。结果表明：椰肉真空渗糖过程中，渗糖率随抽空时间的增加而有所增加，但抽空时间超过15min 后渗糖率变化很小；增加抽真空次数，对渗糖并无显著作用；破除真空时，90min 内延长充气时间，可以提高渗糖率；真空处理后的浸渍渗糖主要发生在前6h。椰肉抽空完成后再吸入糖液的加糖方式有利于渗糖；糖液温度越高，对渗糖促进越明显，但温度不宜超过90℃。

Effect of Vacuum Treatment on Sugar Permeability of Coconut Kernel

Effect of vacuum treatment on sugar permeability of coconut kernel was investigated in this paper. Sugar permeability rate exhibited an increase with the increase of vacuum treatment duration within 15 min. No significant change in sugar permeability was observed at the vacuum treatment time over than 15 min. Increased number of repeated vacuum treatments did not exhibit obvious effect on sugar permeability of coconut kernel. After removing vacuum treatment, sugar permeability rate of coconut kernel could increase by extending gas-filling time within 90 min. During immersing coconut kernel in sugar solution, sugar permeability of coconut kernel was mainly occurred in the first 6 h after vacuum treatment. In addition, it was better for sugar permeability to vacuum-treated coconut kernel with immersion into sugar solution. Higher temperature of sugar solution could promote sugar permeability within 90 ℃.