摘要
通过不同温度热水处理和不同时间热蒸汽处理,研究了热处理方式对冬枣货架期品质的影响。结果表明:53℃热水处理6 m in效果最好,不仅延缓冬枣衰老,保持其风味,抑制生理和病理伤害,还可降低腐烂指数、软化率和失水率等。
The quality extension of Dongzao jujube shelf life was studied by heat treatment with different temperature and time.The results showed that the oppotimum condition was 53 ℃ water lasting 6 minutes.It could delay the Dongzao jujube the senility,maintained its flavor,suppressed physiology and the pathology injury,reduces the rotten index,the conditioning rate,the dehydration rate and so on.
出处
《河北农业科学》
2007年第5期19-20,共2页
Journal of Hebei Agricultural Sciences
基金
天津市重点基金项目资助(033803811)
关键词
热激
冬枣
货架期
品质
Heat treatment
Dongzao jujube
Shelf life
Quality
