摘要
以宁夏红枣为原料,研究浓缩式真空浸渍加工蜜枣的起始糖液浓度,浸渍液与红枣质量比,抽真空时间,真空度,温度对浸渍液渗入到红枣中的浸渍量的影响。结果表明最优条件为:浸渍液和红枣的质量比为8,起始糖液浓度为30%,抽真空10min,真空度为0.09MPa,温度为55℃,得到增重率为165.34%,在此条件下浓缩式真空浸渍2.5 h,真空低温干燥1.5 h～2 h生产的蜜枣品质较好。
According to red jujube in NingXia as raw material,through the detailed investigated of the concentrated vacuum impregnation on the effect of initial concentration sugar,quality ratio of impregnation solution and red jujube,vacuum time,vacuum,temperature on the content impregnating into red jujube,Results showed that the best condition is that ： quality ratio of impregnation solution and red jujube is 8,initial sugar concentration is 30 %,vacuum time is10min,vacuum is 0.09 MPa,temperature is 55 ℃,the weight rate can reach 165.34 %,vacuum impregnation of concentration on this condition impregnation 2.5 h,the time of vacuum low-temperature drying method is 1.5 h-2 h can process the better quality of candied jujube.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期107-109,227,共4页
Food Research and Development
基金
宁陕科技合作项目(2009ZKC06-09)
关键词
红枣
浓缩式真空浸渍
真空低温干燥
red jujube
concentrated vacuum impregnation
vacuum low-temperature drying
