【摘要】 以菠萝为主要原料,研制菠萝果粒的加工工艺。实验结果表明:青熟期或完熟期的菲律宾品种菠萝,经焦亚硫酸钠浓度为0.5%、浸泡时间为8h、烫漂温度为100℃、烫漂时间为6min的联合护色工艺处理,采用常温常压强制循环糖渍法进行糖渍及热风逆流变温烘干法进行烘干,产品保质期在常温避光贮存条件下达到12个月。更多还原

【Abstract】 With pineapple as materials,the processing technology of pineapple source pellet was studied.The results showed that as materials,green mature or mature ripe stage of Philippine cultivar pineapple was subjected to the combined anti-browing treatment which included soaking in 0.5% sodium metabisulfite for 8 h,blanching on 100 ℃ for 6 min as well as the process of forced circulation of candy and hot air counter current drying.Under the conditions of normal temperature and without solarization preservation,the shelf life of the products was up to 12 months.更多还原