安徽农业科学2013，Vol.41Issue(5)：2254-2256,3.
枇杷果脯真空渗糖和微波真空干燥工艺参数优化
Optimization of Vacuuming Sugar Infusion and Microwave Vacuum Drying Processing Parameters for Preserved Fruit of Eriobotrya japonica
摘要
Abstract
[Objective] To improve addictive value of Eriobotrya japonica fruits. [Method] Through experiment optimization, the vacuuming sugar infusion and microwave vacuum drying processing technological conditions were discussed in detail, the optimum processing technique was obtained. [Result] As indicated by the results, the optimum technique parameters are the density of vacuum sugar infiltration 40% , the content of citric acid 0.25% , the temperature 40 ℃, the time 90 min; the degree of vacuum 0.07 MPa, microwave power 5.06 W/g and microwave vacuum drying time 16.4 min. Under the optimum conditions, the high quality of preserved fruit of Eriobotrya japonica was formulated. [Conclusion] The vacuuming sugar infusion and microwave vacuum drying processing technological conditions of Eriobotrya japonica preserved fruit were established, which can provide reference basis for deep processing of Eriobotrya japonica fruits.关键词
枇杷果脯/真空渗糖/微波真空干燥/优化Key words
Preserved fruit of Eriobotrya japonica/ Vacuuming sugar infusion/ Microwave vacuum drying/ Optimization分类
农业科技引用本文复制引用
谭红军,杨勇,吴振,师萱,陈岗..枇杷果脯真空渗糖和微波真空干燥工艺参数优化[J].安徽农业科学,2013,41(5):2254-2256,3.基金项目
重庆市南岸区科技攻关计划项目(枇杷果脯新工艺的研究). （枇杷果脯新工艺的研究）
