摘要
果蔬干制采用下述减压干燥工作参数：环境压力〈400 Pa、供热温度〈55℃,恰当调整工艺制度,在较短的操作时间内（3-5 h）可加工出高维生素产品.试验结果表明,几种典型果蔬干制品的VA保存率〉82%,VC保存率为69%-92%,并保持原料原有色泽不变,而且这些干制品具有良好的浸渍性能,用作果脯加工原料可显著缩短浸糖操作时间.
Drying fruit and vegetable on condition that environment pressure 〈400 Pa, heating temperature 〈50℃ and suitable technology specification with better short time （3-5 h） can get at high vitamin content. The retaining rate of vitamin A and vitamin C in some drying fruit and vegetable is 〉82% and 69%-92% in sequence and this products kept its original colour. These dehydration products have nice property of infuing, using its to as material of processing candied food the processing time of infusing sugar can be reduced remarkablely.
出处
《陕西科技大学学报（自然科学版）》
2007年第2期82-85,90,共5页
Journal of Shaanxi University of Science & Technology
基金
陕西省教育厅资助项目(06JK345)
关键词
维生素
果蔬
减压干燥
浸渍性能
vitamin
fruit and vegetable
reducing pressure drying
property infusing
