摘要
针对板栗果脯生产中存在的浸糖难、产品软化度不佳等关键性技术难题 ,采用一定浓度的淀粉酶处理、交叉冻融处理、冷热浸糖处理以及抽真空处理等措施 ,可明显提高浸糖率 。
Several processing techniques were studied in order to address the challenges in preserved-chestnut production. The adoption of enzyme solution, sequential freezing-thawing treatment, soaking in sugar solution at varying temperature, and the application of vacuum all proved to contribute to the improvement of the softening degree and the rate of sugar diffusion in production of preserved chestnut.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第9期59-61,共3页
Food and Fermentation Industries
基金
山东省教育厅资助项目 (No .J0 4C5 5 )
泰山学院重点资助项目 (No.P0 3- 2 - 0 2 )
