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《Guangdong Chemical Industry》 2016-17
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Optimization of Pearl Jam Processes Based on Fuzzy Mathematics Sensory Evaluation

Lei Song;Tu Qinghui;Hu Huanfang;Xiaoling;College of Life Science, Hunan University of Arts and Science,Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province, Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province;  
This new Sugar product is made of the pearl hydrolysate, lemon, honey, etc. The best production processing were selected by the method of fuzzy math evaluation. The best conditions were as follow: adding lemon in the form of juice and peels, mixing thickener at the end of vacuum sugar permeation-concentration, adding 0.6 % cyclodextrin to lemon juice, soaking lemon peels for 10 min with 2 % cyclodextrin at 100 ℃, putting in 50 % surar solution with other material under 0.085 MPa vacuum at 80 ℃ and concentrate till the production reach 60 % sugar solution.
【Fund】: 湖南文理学院大学生研创项目;; 湖南省教育厅一般项目15C0936
【CateGory Index】: TS255.4
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