摘要
探讨红糖姜片真空渗糖工艺参数。方法:以生姜、红糖为主要原料,对真空渗糖工艺中真空度、渗糖时间、梯度、温度等条件进行研究,测定其总糖、水分的含量。结果表明:最佳真空渗糖工艺条件为真空度-0.09MPa,温度40℃,渗糖梯度为先用60%的红糖液后用90%的红糖液,时间均为6h。该工艺得到的红糖姜片含糖量为65.22%,含水量为18.6%,且饱满、柔韧、有光泽。
Objective. To diseuss technological parameters of sugar permeability under vacuum of brown sugar ginger piece. Method. The preparation technics based on ginger and brown sugar, research the conditions of the vacuum degree, the time of infiltration, gradient, temperature, determines its content of total sugar and water. The result indicated. The best conditions of sugar permeability under vacuum is that the vacuum degree--0.09 MPa, the temperature 40 ℃, the sugar permeability gradient is 60% brown sugar first and then 90% brown sugar, the time is 6 h. The content of total sugar of brown sugar ginger piece of this technology is 65.22%, the content of water is 18.6%, and full, flexibility, shiny.
出处
《中国调味品》
CAS
北大核心
2009年第9期61-63,共3页
China Condiment
关键词
姜
红糖
真空渗糖
工艺
ginger
brown sugar
sugar permeability under vacuum
technology
