摘要
从4个影响因素方面探讨了蜜汁苦瓜的真空渗糖工艺。结果表明:真空渗糖最佳条件为真空度-0.085 MPa,真空维持时间30min,充气破除真空时间2.5 min,糖液温度85℃。
Four factors affecting the permeating process of sugar into vacuum packing bitter melon were studied and the traditional one was improved. The results showed its optimum conditions as followed： vacuum at -0.085MPa, 30 min for vacuum and 2.5 nan for gas-filling, and syrup at 85 degrees.
出处
《安徽农业科学》
CAS
北大核心
2006年第18期4743-4744,共2页
Journal of Anhui Agricultural Sciences
关键词
苦瓜
真空渗糖
工艺
Bitter melon
Sugar permeated under the Vacuum
Process
