白果软包装生鲜制品加工工艺的研究

Study on the processing technology of retort pouch ginkgo seeds

以白果为原料研究软包装生鲜制品的加工工艺。结果表明:在烫漂实验中,确定出100℃的热水15 min烫漂处理参数;在果仁外衣去除实验中,确定出1%NaOH溶液100℃烫漂1 min的技术参数;而通过配方优选确定出食盐用量为0.5%,海藻糖用量为2%,柠檬酸用量为0.2%的最佳配方。

The processing technology of retort pouch ginkgo seeds was studied in the paper. The results indicated that bleaching in boiling water for 15 min and in 100 ℃ 1% sodium hydroxide for 1 min were best for ginkgo seeds color keeping and testas deleted. The optimum formula was 0.5% edible salt, 2% trehalose and 0.2% citric acid.