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Research Processing Technology and Parameter of Low-Preserved with GaiGuo

Chunling Xiao

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Abstract

The effects of blanching, hardening, sugar-dipping, Sugar-soaking and drying on the produce technology of GaiGuo Low-preserved. Results showed that blanching at 105℃ for 2min, Harding by 4% of glucono-delta-lactone for 4hour,vacuum- infiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25min; soaking by 50% sugar for 24h;Vacuums-drying 12hours. The low sugar pressured GaiGuo showed it is in nutrition and good for health function.

About this research paper

What this paper is about

The effects of blanching, hardening, sugar-dipping, Sugar-soaking and drying on the produce technology of GaiGuo Low-preserved. Results showed that blanching at 105℃ for 2min, Harding by 4% of glucono-delta-lactone for 4hour,vacuum- infiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25min; soaking by 50% sugar for 24h;Vacuums-drying 12hours. The low sugar pressured GaiGuo showed it is in nutrition and good for health function.

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Available abstract

The effects of blanching, hardening, sugar-dipping, Sugar-soaking and drying on the produce technology of GaiGuo Low-preserved. Results showed that blanching at 105℃ for 2min, Harding by 4% of glucono-delta-lactone for 4hour,vacuum- infiltrating by 45% Sugar, 1.1% citric acid, 0.3% cmc-Na for 25min; soaking by 50% sugar for 24h;Vacuums-drying 12hours. The low sugar pressured GaiGuo showed it is in nutrition and good for health function.

Key concepts: Blanching, Sugar, Citric acid, Food science, Chemistry, Hardening (computing), Organic chemistry, Layer (electronics)

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