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

Ai Qijun, Xu Wensheng

doi:10.11924/j.issn.1000-6850.030640

Chinese Agricultural Science Bulletin >

2003 , Vol. 19 >Issue 6: 40 - 40

DOI: https://doi.org/10.11924/j.issn.1000-6850.030640

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

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Online published: 2003-12-24

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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℃.

Key words： vacuum sugar permeability technology; candied fruit; fresh jujube

Cite this article

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 . DOI: 10.11924/j.issn.1000-6850.030640

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