摘要
研究了常温下液藏鲜切猕猴桃片的保鲜液最佳配方与以其为原料加工果脯的脱盐、上色、糖制等关键工艺条件。结果表明:采用10%食盐、0.07%氯化钙、0.1%蔗糖酯、0.12%山梨酸钾的保鲜溶液浸泡猕猴桃果片,贮藏效果较好,贮藏期可达6～12个月;采用水料比为2:1的洁净水浸泡果片3h进行脱盐,用0.3%叶绿素铜钠盐、0.2%氯化锌上色,糖渍5h后熬煮至终点,果片饱满度及口感俱佳。
This paper studies the optimum formulation of the preserving solution used for the liquid storage of fresh kiwi fruit slices at normal temperature and the key technology conditions of desalinization, coloring and saccharification of the processed preserved fruits with the fresh kiwi fruit slices as the raw material. The results show that ff the preserving solution consisting of 10% sodium chloride, 0.07% calcium chloride, 0.1% sucrose ester and 0.12% potassium sorhate is adopted to soak fresh kiwi fruit slices, the storage effect will be good and the storage period can reach 6～12 months, if carry out the desalinization after fresh kiwi fruit slices have been soaked in the uncontaminated water with a water material ration 2：1 for 3 hours, then color with 0.2% zinc chloride and boil out to the final point after saccharify for 5h, both the plumpness and taste are good.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期360-363,共4页
Food Science
基金
国家重点技术改造项目计划(国经贸投资[2002]548号)
关键词
鲜切猕猴桃片
液藏
脱盐
上色
糖制
fresh kiwi fruit slices
liquid storage
desalinization
coloring
saccharification
