猕猴桃果脯脱涩麻技术研究

PROCESSING TECHNIQUE OF PUCKER-FREE AND TINGLE-FREE CANDIED KIWIFRUIT

用传统工艺加工出的猕猴桃果脯，具有涩麻味，其后味有“咔喉”感，且失去猕猴桃特有风味，严重影响其商品性。针对这一问题，进行了猕猴桃中主要涩麻成分的分析确定；用正交试验设计对加工工艺进行了改进，制出的猕猴桃果脯，基本保持了产品特有的色、香。

Candied kiwifruit by traditional processing making is puckery and tingling,stimulates throat after eating without special natrual flavour and lower price in market.To solve the problems, puckery and tingling composition of kiwifruit was determined and processing technique was improved by using the orthogonal tests.Processed candied kiwifruit without above mentioned deficiencies by using improved technique can maintains the kiwifruit's color, scent and flavour.