The Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube

doi:10.11924/j.issn.1000-6850.030640

Chin Agric Sci Bull ›› 2003, Vol. 19 ›› Issue (6) : 40-40. DOI: 10.11924/j.issn.1000-6850.030640

Ai Qijun, Xu Wensheng

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Abstract

The vacuum sugar permeability processing technology and its influencing factors had been studied in this thesis. The result indicated that the optimal condition of syrup -adding was that the vacuum scale was controlled under 0.080Mpa, remained 30min for vacuum and 60 min for plumping, spraying sugar-adding and the temperature of syrup was 95℃.

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vacuum sugar permeability technology; candied fruit; fresh jujube

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Ai Qijun, Xu Wensheng. The Study of Influencing Factors in Vacuum Sugar Permeability Technology on Candied Fresh Jujube[J]. Chinese Agricultural Science Bulletin. 2003, 19(6): 40-40 https://doi.org/10.11924/j.issn.1000-6850.030640

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