摘要
对糖水罐头荔枝进行常规杀菌和微波杀菌对比试验及感官品质指标分析研究结果表明:微波杀菌对防止和抑制果肉颜色红变优于常规杀菌,制品贮藏前期果肉硬度保持良好,随贮期延长,两种杀菌处理之间的差异呈缩小趋势。
The effects of microwave sterilizing on the sense indexes of canned Litchi pulp during storage were studied. The results showed that microwave sterilizing could prevent pulp color from reddening during the whole storage, kept the rigidity of the Litehi pulp in the prophase of storage. And the difference between the microwave sterilizing and the conventional sterilizing showed a diminishing trend with prolonged storage.
出处
《广东农业科学》
CAS
CSCD
2006年第2期59-61,共3页
Guangdong Agricultural Sciences
基金
广州市重点计划项目(2003ZI-E0071)
作者简介
韩冬梅（1972-），女，硕士，助理研究员
