常温渗糖法生产白糖姜片新工艺研究

目的]探讨常温渗糖法生产白姜蜜饯的新工艺。方法]以安徽铜陵白姜为原料，进行常温渗糖法生产白姜蜜饯的试验，并检测其总糖、水分以及菌落总数、大肠菌群等质量指标。结果]常温渗糖梯度为先用40％的蔗糖液后用50％的蔗糖液，时间分别为6h和10h。该工艺制得的白姜蜜饯含糖量为46．12％，水分含量为18．55％，菌落总数为460cfu／g，大肠菌群≤300MPN／kg。结论]制得的白姜蜜饯质量较好，使白姜蜜饯生产过程快速省工，节约能耗，减少用糖，降低营养物质损失，适宜于连续化大规模生产。

Preliminary Researches on the Normal Atmospheric Temperature Sugar Permeability Processing Technology for Sugar Ginger

Objective ] To discuss the normal atmospheric temperature sugar permeability processing technology for sugar ginger. Method ] Tongling white ginger was used as test sample to conduct normal atmospheric temperature sugar permeability processing for sugar ginger, the total sugar, moisture, total number of colony and coliform group were determined. Result] The conditions of sugar permeability under the normal atmospheric temperature are as follows： permeability gradient is 40% sugar first and then 50% sugar, the time is 6 h and 10 h respec- tively. The content of total sugar of this technology is 46.12%, the content of water is 18.55%, aerobic plate count （460 cfu/g）, maximum probable number of coliform group（ ≥300 MPN/kg）. Conclusion] The new technology could save time, reduce energy consumption, decrease the use of sugar, reduce the loss of nutrients, and is suitable for continuous mass production.