食品科学 ›› 2001, Vol. 22 ›› Issue (1): 50-53.

• 工艺技术 • 上一篇    下一篇

银杏脯真空渗糖的工艺研究

 白卫东, 王琴, 李颖   

  1. 仲恺农业技术学院食品科学系
  • 出版日期:2001-01-15 发布日期:2012-02-14

Technological Study on Vacuuming Sugar Infusion of Ginkos Preserved Fruit

 BAI  Wei-Dong, WANG  Qin, LI  Ying   

  • Online:2001-01-15 Published:2012-02-14

摘要: 主要研究了真空渗糖法制作银杏脯的最佳工艺条件。结果表明,在真空度0.087MPa条件下,糖液浓度梯度30%→50%→70%,抽空3次,每次抽空20min,充气90min,浸渍6h。经烘干、包装即可得品质优良银杏脯。

关键词: 银杏, 果脯, 真空渗糖

Abstract: The optimum technological conditions of processing ginkos preservd fruit were studied.The rsults showed that a fine quality ginkos preserved fruit was obtained,with the vacuum 0.089MPa,concentration gradient of sugar solution 30%→50%→70%,time of vacuuming 20 minutes each for three times,gas-filled 90 minutes ,then infusing about 6 hours,finally drying and packaging.

Key words: Ginkos Preserved fruit Vacuuming sugar infusion