摘要
运用正交设计方法，研究了预处理方法、糖液pH值、糖液温度、糖液浓度、比表面大小等因素对莴笋渗糖的影响，结果表明，影响莴笋渗糖的主要因素是糖液浓度和比表面的大小；莴笋组织切块比袁面控制在5．0～5．9，经95℃热烫5min的预处理，在蔗糖浓度50%、渗糖温度55℃、糖液pH4.5～6.0的工艺条件下渗糖效果较好。
The orthogonal design was used to investigate the factors of affecting the infiltration sugar of lettuce. The results show that the main factors affecting infiltration sugar are the concentration of sugar solution and relative surface ratio and the effect of infiltration sugar is the best under the condition including the 5. 0 ～ 5. 9 of relative surface ratio, 50% concentration of sugar solution, 55℃ for infiltration sugar, 4.5～6.0 of pH value and hot pretreatment at 90℃ for 5 minutes.
出处
《贵州农业科学》
CAS
2006年第3期13-15,共3页
Guizhou Agricultural Sciences
关键词
莴笋
渗糖
影响因素
lettuce
infiltration sugar
affecting factors
