摘要
本文研究了冷藏后的大久保桃适宜的催熟方式、温度和时间对桃果实和软白桃罐头感官品质和理化指标的影响,并分析了原料利用率。结果表明:大久保桃采用打孔的PE袋包装,催熟效果较好,此时桃的腐败指数和褐变指数低,风味浓郁;有效冷藏18 d内的大久保桃,30℃催熟3 d后,生产的软白桃罐头感官和理化指标均达到国标要求;原料利用率均保持在83.31%以上。该研究为软白桃罐头加工中的桃催熟处理提供了技术依据。
The impacts of the ripening method, temperature and time of refrigerated Amydalus persica cv. Okubao on the sensory quality and physiochemical index of canned soft white peach were studied, and the utilization rate of raw materials was researched. Result showed that, packaged using the PE bags with punched holes, the Amydalus persica cv. Okubao had good ripening results with low decay and browning indexes, and its flavor was strong. Both the sensory and physiochemical indexes of canned soft white peach could meet the national standards if the Amydaluspersica cv. Okubao was effectively refrigerated for 18 d and then ripened for 3 d at 30 ℃.At this time, the utilization rate of the materials could be maintained above 83.31%. The study provided technical basis for the ripening methods ofAmydaluspersica cv. Okubao for the production of canned soft white peach.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第9期1183-1185,共3页
Modern Food Science and Technology
基金
河北省秦皇岛市科技攻关计划项目(201001A174)
关键词
大久保桃
软白桃罐头
催熟
Amydalus persica cv. Okubao
canned soft white peach
ripening
作者简介
王静（1978-），讲师，研究方向为农产品贮藏与加工
