摘要
以普通油茶岑软3#为研究对象,分析了6种油茶鲜果前处理方法对油茶果壳霉变、发黑和油茶籽含油率的影响。结果表明,采用生石灰水和食盐水的混合液对除杂清洗后的油茶鲜果进行浸泡,添加食盐可以增强生石灰吸附在油茶果表皮,促使油茶鲜果继续熟化的同时,还进行了表面消毒,不仅可延长油茶鲜果的贮藏时间,还有利于保持油茶籽含油率。
The fresh fruit of Cenxi soft-branch No.3 was pre-treated by 6 pretreatment methods,mildew,blackening and oil content of Camellia oleifera shell were analyzed.The results showed that Camellia oleifera fruit was cleaned and immerse with a mixture of quicklime water and salt water.The addition of common salt enhances the adsorption of quicklime on the Camellia oleifera skin and promoted the continued ripening of the camellia fruit.It is not only prolongs the storage time of Camellia oleifera fresh fruit,but also helps maintain the oil content of Camellia oleifera seeds.
作者
文超
杨漓
马锦林
李桂珍
谷瑶
WEN Chao;YANG Li;MA Jinlin;LI Guizhen;GU Yao(Guangxi Zhuang Autonomous Region Academy of Forestry Research Institute,Nanning,Guangxi 530002,China)
出处
《农产品加工》
2020年第22期48-50,共3页
Farm Products Processing
基金
广西创新驱动发展专项资金项目(桂AA17204058-18)
广西特色经济林培育与利用重点实验室自主课题(JA-20-04-05,19-A-04-01)。
关键词
油茶鲜果
生石灰
消毒
贮藏时间
fresh friut of Camellia oleifera
unslaked lime
sterilize
storage time
