作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品科技》 2010年第3期104-107,共4页

摘　　要： 研究了前处理、加工过程和后处理对白果果脯品质的影响。结果表明,前处理对白果果脯品质影响最大,是改善白果果脯品质的重要因素。生产优良产品的最佳工艺条件为:前处理用20%糖液高压煮沸20min,加工过程采用分梯度常压渗糖,糖液浓度从第1天的50%升到第2天的70%,后处理抛光后再进行真空包装(真空度为0.03MPa)。 The effect of before-treatment,process and after-treatment on the quality of preserved ginkos were studied.The results showed that the before-treatment was the most effetive and important factor for improving preserved ginko＇s quality.The optimal processing technology was：the before-treatment with 20% sugar solution boiling 20 minutes under high pressure,then concentration gradient of sugar solution from 50% at the first day to 70% at the second day for sugar permeability under normal pressure,after-treament with polishing and then package in vacuum（vacuum 0.03 MPa）.

关 键 词： 白果 果脯 常压渗糖

领　　域： [轻工技术与工程] [轻工技术与工程]