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漂烫及硬化处理对果块品质影响及机理研究 被引量:11

Study on Effects of Scalding and Hardening on Fruit Quality and Their Mechanisms
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摘要 针对果脯加工中易褐变和软化的问题,以苹果为试材,通过考察漂烫温度、漂烫时间、硬化剂对产品中VC、酶活、硬度等指标的影响,研究漂烫和硬化处理对果块的影响和机理。结果表明:漂烫温度为100℃,漂烫时间为4min,可以起到较好的抑制褐变的目的,5%CaCl2溶液硬化3h可以起到较好的硬化效果。 The effects of scalding temperature, scalding time and hardener on VC content, enzyme activity and hardness were studied to solve the issue of browning and softening in the processing of candied apple. The optimum processing conditions were obtained as following: the scalding temperature 100 ℃, scalding time 4 min and dipping for 3 hours, with CaCl2 (0.5%) as the hardener.
出处 《食品科学》 EI CAS CSCD 北大核心 2008年第7期130-132,共3页 Food Science
基金 安徽省教育厅自然科学基金项目(03041302)
关键词 漂烫 硬度 质地 scalding hardness quality
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