摘要
通过单因素试验分别研究了糖液质量分数、泡菜水与水的配比、饴糖与蔗糖的配比,并进行正交试验,得到较佳的工艺条件为糖液质量分数45%,泡菜水与水的配比1∶3,饴糖与蔗糖的配比1∶10。
According to single factor experiment and orthogonal test to analyse sugar concerw,ation ratio of kimchi water and water,ratio of maltose to sucrose. The result is as follow：sugar concentration is 45%,the ratio of kimchi water and water is1∶3,the ratio of maltose and sucrose is 1∶10.
出处
《农产品加工（下）》
2016年第10期38-40,共3页
Farm Products Processing
基金
宁德市科技计划项目(20130071
20110175)
宁德职业技术学院科技发展基金项目(ZR2013YY05)
关键词
紫薯
泡菜风味
果脯
工艺优化
purple potato
kimchi taste
preserved fruit
processing optimize
