节点文献

仙人掌果脯的加工工艺

Study on the processing technique of preserved cereus

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 严奉伟严赞开雷泽湘汤维东

【Author】 YAN Feng-wei, YAN Zan-kai, LEI Ze-xiang, TANG Wei-dong(College of Life Science, Yangtze University, Jingzhou 434025)

【机构】 长江大学生命科学学院长江大学生命科学学院 荆州434025荆州434025荆州434025

【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】 cereuspreserved fruitblanchingdecorticationcolour fixationinduration
  • 【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
节点文献中: 

本文链接的文献网络图示:

本文的引文网络