摘要
通过使用添加剂减少速冻龙眼生产过程中容易出现的裂果现象,将羧甲基纤维素钠(CMC-Na)、黄原胶和复合磷酸盐作为添加剂对速冻龙眼裂果率的影响进行研究,试验结果表明,0.6%的复合磷酸盐抗冻裂效果最好。
Pericarp cracking always happened during production of deep-frozen longan fruit, and additives were used to solve this problem. Effect of the sodium carboxymethyl cellulose (CMC-Na), xanthan gum and compound phosphoric acid salt on the quality of deep-frozen longan fruit were studied. The results showed that, 0.6% compound phosphoric acid salt was the best to depress pericarp cracking percent.
出处
《保鲜与加工》
CAS
2009年第1期15-16,共2页
Storage and Process
基金
漳州师范学院院内课题(项目编号:sk06008)
关键词
速冻龙眼
添加剂
裂果率
deep-frozen longan fruit
additive
pericarp cracking percent
