摘要
以表皮全绿、半黄和全黄3种成熟度的菠萝为原料进行鲜切加工,通过对感官品质和营养品质变化进行研究,以确定最适加工成熟度。结果表明:全果果实成熟度对鲜切产品褐变、硬度、失重率、糖含量、可溶性固形物等方面有明显影响,尤其对褐变产生的影响最大;而在酸含量以及VC含量方面影响相对较小。
In order to find out the optimum process maturity of fresh-cut pineapple, three different kinds of maturity of pineapples were used as materials for fresh-cut process. By comparing both sensory quality and nutrition quality, the results had shown that maturity has effects on the browning, the hardness degree, the weight losing rate, the content of sugar and soluble solid of the fresh-cut pineapple, especially on the browning. However, the maturity has a little effect on the contents of both acid and vitamin C.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期112-115,共4页
Food Research and Development
基金
农业部948项目--菠萝加工技术引进与产业化(2006-G34(A))
农业部行业科技项目--菠萝安全高效栽培及加工技术研究(3-41)
海南省热带园艺产品采后生理与保鲜重点实验室开放课题基金(Ch002)
关键词
鲜切菠萝
加工成熟度
品质变化
fresh-cut pineapple
process maturity
quality changes
