| 转化糖椰肉果脯加工工艺的研究 |
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| 引用本文： | 方秀玲,黄俊生,李粉玲,李冠中,陈秀丰.转化糖椰肉果脯加工工艺的研究[J].韩山师范学院学报,2010,31(3):74-78. |
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| 作者姓名： | 方秀玲 黄俊生 李粉玲 李冠中 陈秀丰 |
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| 作者单位： | 韩山师范学院,化学系,广东潮州,521041 |
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| 摘 要： | 以椰肉为原料制作转化糖椰肉果脯,对影响产品品质的关健工艺如渗糖量、渗糖时间等作进一步探讨.结果表明：果胚在真空杀菌后,0.5%CaCl_2＋1%NaCl溶液下硬化2.5 h,95℃下热烫3 min;采用真空渗糖法,渗糖后进行鼓风干燥,可得到外观、口感、品质都较好的转化糖椰肉果脯.
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| 关 键 词： | 椰肉果脯 转化糖 真空渗糖 |
A Study On Invert Sugar Preserved Copra Processing Technology |
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| FANG Xiu-ling,HUANG Jun-sheng,LI Fen-ling,LI Guan-zhong,CHEN Xiu-feng.A Study On Invert Sugar Preserved Copra Processing Technology[J].Journal of Hanshan Teachers College,2010,31(3):74-78. |
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| Authors: | FANG Xiu-ling HUANG Jun-sheng LI Fen-ling LI Guan-zhong CHEN Xiu-feng |
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| Institution: | (Department of Chemistry,Hanshan Normal University,Chaozhou 521042,China) |
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| Abstract: | This paper studied on productive technology of invert sugar preserved copra,taking copra as raw materials,and discussed the key handicraft which affect the quality of product such as glucose permeability,sugar permeability time.The result shows：fruit embryo in a vacuum, after sterilization,0.5%CaCl_2＋1%NaCl solution hardening of 2.5h,95℃blanching under 3mins; sugar by vacuum infiltration method,dry after blast.The invert sugar preserved copra in better appearance,mouthfeel,quality is obtained. |
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| Keywords: | copra preserved invert sugar sugar permeability of vacuum |
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