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| 蓝莓果脯加工工艺研究 | |
| 引用本文： | 王春荣,尹德斌,文连奎. 蓝莓果脯加工工艺研究[J]. 农产品加工．学刊, 2012, 0(4): 70-72,76 |
| 作者姓名： | 王春荣 尹德斌 文连奎 |
| 作者单位： | 吉林农业大学食品科学与工程学院,农产品加工及贮藏工程研究室,吉林长春130118 |
| 摘 要： | 以蓝莓为原料,试验确定了蓝莓果脯的加工工艺参数,硬化剂为δ-葡萄糖酸内酯,质量分数为0.4%;真空渗糖条件:真空度为0.085 MPa,温度为50℃,时间50 min;真空干燥在0.085 MPa真空度下,60℃干燥1 h,再50℃干燥4 h。 |
| 关 键 词： | 蓝莓 果脯 加工工艺 |
Blueberry Fruit Processing Technology Research |
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| WANG Chun-rong , YIN De-bin , WEN Lian-kui. Blueberry Fruit Processing Technology Research[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(4): 70-72,76 | |
| Authors: | WANG Chun-rong YIN De-bin WEN Lian-kui |
| Affiliation: | (The Agricultural Products Processing and Storage Engineering Laboratory,Food Science and Engineering College, Jilin Agricultural University,Changchun,Jilin 130118,China) |
| Abstract: | With blueberries as raw materials,the test determines the blueberry fruit processing technology parameters,the stiffening agent is δ-glucose acid ester,density is 0.4%.Vacuum permeability sugar conditions are as follows: Vacuum degree of 0.085 MPa,temperaturefor 50 ℃,50 minutes.Vacuumdryingin 0.085 MPavacuum,60 ℃ dries1 h,after that 50 ℃ dries 4h. |
| Keywords: | Blueberry preserved fruit processing technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |