摘要
以宁夏灵武圆枣为原料,研究不同温度、不同真空度、不同抽真空时间对大枣渗糖规律的正交试验及VC的变化趋势,结果表明温度对渗糖速率影响较大,最大效应值为14.5;而真空度和抽真空时间对渗糖速率影响比较小,最大效应值分别为9.2和4.0。
Round to jujube in Ningxia-Lingwu as raw material,different temperatures,different vacuum,different vacuum time on the sugar permeability rate law of jujube to the orthogonal test,and the trend of vitamin C,the results showed that temperature on the change of sugar permeability rate was large value,the maximum effect value was 14.5;and vacuum and vacuum time on the sugar permeability rate was relatively small,the maximum effect values were 9.2 and 4.0.
出处
《食品研究与开发》
CAS
北大核心
2011年第12期117-120,共4页
Food Research and Development
关键词
真空浸渍
大枣
渗糖速率
总糖
VC
vacuum infusion
jujube
sugar permeability rate
total sugar
vitamin C
