| 蜜饯李浸糖工艺新探 |
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| 引用本文： | 罗莉萍,李秋红.蜜饯李浸糖工艺新探[J].食品科学,2006,27(12):563-565. |
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| 作者姓名： | 罗莉萍 李秋红 |
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| 作者单位： | 宜春学院； |
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| 摘 要： | 本文采用冷冻处理对果脯渗糖的影响进行探讨研究,结果表明冷冻处理比传统工艺有明显促进渗糖作用,并初步确定了最佳工艺:-15℃,糖液初始浓度30%,渗糖时间8h在渗糖和保持成品良好感观性状上效果最佳。
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| 关 键 词： | 李脯 渗糖 冷冻处理 |
| 文章编号： | 1002-6630（2006）12-0563-03 |
| 收稿时间： | 2006-09-15 |
| 修稿时间： | 2006-09-15 |
New Technology of Sugar Preserved Plum |
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| LUO Li-ping,LI Qiu-Hong.New Technology of Sugar Preserved Plum[J].Food Science,2006,27(12):563-565. |
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| Authors: | LUO Li-ping LI Qiu-Hong |
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| Affiliation: | Yichun University, Yichun 336000, China |
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| Abstract: | Fruit frozen on the impact of sugar permeability studies. The results showed that the freezing process significantly for sugar permeability than the traditional role and identified the optimum: -15℃, 30% of the initial concentration of sugar, sugar permeability in an eight-hour refined sugar permeability and maintain good sense and the best traits. |
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| Keywords: | preserved plum candied sugar permeability freezing |
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