节点文献
仙人掌果脯的加工工艺
Study on the processing technique of preserved cereus
【摘要】 研究了仙人掌果脯的加工工艺,结果表明:采用0.8%的食盐溶液在85~90℃烫漂仙人掌3min,用0.35%的NaOH溶液在85~90℃下浸泡仙人掌40min脱皮,用0.005%的醋酸铜+0.01%醋酸锌+0.2%Vc溶液在室温下浸泡2h护色,以0.9%的氯化钙在室温下浸泡1d硬化,上述工艺较适合仙人掌果脯的加工。
【Abstract】 In this paper the processing technique of preserved cereus was studied. The conditions for preserved cereus were optimized as follow: blanching was finished by 85~90℃ 0.8% NaCl in 3 minutes. Soaked cereus in 85~90℃ 0.35% NaOH in 40 minutes, cereus was decorticated. Soaked cereus in 0.005% Cu(CH3COO)2+0.01%Zn(CH3COO)2 +0.2%Vc solution 2 hours at room temperature, the colour fixation was realized. The induration of cereus was achieved by soaking cereus in 0.9% CaCl2 1 day at room temperature.
【关键词】 仙人掌;
果脯;
烫漂;
脱皮;
护色;
硬化;
【Key words】 cereus; preserved fruit; blanching; decortication; colour fixation; induration;
【Key words】 cereus; preserved fruit; blanching; decortication; colour fixation; induration;
- 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2005年01期
- 【分类号】TS255.41
- 【被引频次】3
- 【下载频次】214