【摘要】 对采用微波加热方法生产松脆银杏果的加工工艺进行了研究 ,确定了煮制液的种类和质量浓度、烘干温度以及微波操作等工艺条件。实验结果表明 ,银杏经煮制后于 60℃烘干 4h,再结合微波自动解冻档和加热档进行处理 ,即可得到香脆可口的银杏果 ,从而使银杏这一独特果实的效益得到发展。更多还原

【Abstract】 A new technology is developed to produce crispy ginkgo fruits by microwave heating. The composition and concentration of boiling solutions, the drying temperature and the operating methods of the microwave oven are all determined. Results show that boiled ginkgo fruits will become crispy and delicious if they are dried for 4 hours under the temperature of 60 ℃, and then processed in the microwave oven by automatic defrosting and heating. Application of the technology can make full use of ginkgo fruits and bring good economic benefits.更多还原