Research and Optimization Analysis of Production Technology of Preserved Pineapple Pulp
Using pineapple commonly used in the market as test material,the important factors affecting the key production process nodes such as hardening,saccharation and drying of pineapple pulp were quantitatively analyzed.The results showed that the concentration of CaCl2 was 0.4% with hardener,75 kPa/30 min with saccharation vacuum,the sugar concentration was 50% ,and the sugar immersion time was 10 h.The optimum process for pineapple pulp was boiling time 14 h,citric acid content 0.2% and drying at 60 ℃/10 h.The experiment provides theoretical basis and test data for deep processing of pineapple products,and improves the product quality of pineapple preserved fruit.
NETL
NSTL
万方数据
