| 圣女果渗透脱水试验研究 |
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| 引用本文： | 陈金日,冉旭,王利,刘学文.圣女果渗透脱水试验研究[J].北方园艺,2010(2). |
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| 作者姓名： | 陈金日 冉旭 王利 刘学文 |
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| 作者单位： | 四川大学,轻纺与食品学院,四川,成都,610065 |
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| 摘 要： | 以食盐与蔗糖溶液作为渗透液,通过单因素试验分析了食盐与蔗糖溶液的浓度、渗透时间、渗透温度等因素对圣女果渗透脱水的影响,并通过正交试验设计,分析了渗透脱水与糖煮工艺等因素对圣女果脯品质的影响。探索圣女果加工过程中的渗透脱水规律,研究圣女果脯的最佳生产工艺。结果表明:在50℃下用含5%食盐和25%蔗糖的渗透溶液渗透3h后,再在60℃下用60%的糖液煮制10min为最佳工艺组合。该研究为圣女果脯今后的工业化生产提供了理论依据。
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| 关 键 词： | 圣女果 渗透脱水 正交试验 |
Experimental of Osmotic Dehydration of Cherry Tomato |
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| CHEN Jin-ri,RAN Xu,WANG Li,LIU Xue-wen.Experimental of Osmotic Dehydration of Cherry Tomato[J].Northern Horticulture,2010(2). |
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| Authors: | CHEN Jin-ri RAN Xu WANG Li LIU Xue-wen |
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| Institution: | College of Light Industry Textile and Food;Sichuan University;Chengdu;Sichuan 610065 |
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| Abstract: | The influences of different factors on the osmotic dehydration efficiency of cherry tomatoes were investigated by the single factor experiment,which were the density of salt solution and sucrose solution,osmotic dehydration time and temperature;the influences of penetration dehydration and sugar-soaking process on candied cherry tomato were tested by the orthogonal experiment.To discover the principle of osmotic dehydration during the process of candied cherry tomato,and to get the optimum condition of the ... |
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| Keywords: | cherry tomato osmotic dehydration orthogonal test |
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