通过低温贮藏原料延长软白桃罐头加工期的可行性研究

Feasibility Study on Prolonging Throughput of Canned Soft White 'Okubao' Peach(Amygdalus persica cv.'Okubao') by Fruit Cool Storage

[目的]研究大久保桃(Amygdalus persica cv.‘Okubao’)经冷藏不同时间后采用适宜工艺生产的软白桃罐头的感官品质、理化指标及原料利用率的变化规律,探讨低温贮藏原料延长软白桃罐头加工期的可行性。[方法]试验设6个处理,分别记为A1、A2、A3、A4、A5、A6,其中A1冷藏温度为0～2℃,冷藏时间为0 d,追熟温度为30℃,追熟时间为3 d;A2冷藏温度为0～2℃,冷藏时间为6 d,追熟温度为30℃,追熟时间为3 d;A3冷藏温度为0～2℃,冷藏时间为12 d,追熟温度为30℃,追熟时间为3 d;A4冷藏温度为0～2℃,冷藏时间为18 d,追熟温度为30℃,追熟时间为3 d;A5冷藏温度为0～2℃,冷藏时间为24 d,追熟温度为30℃,追熟时间为2 d;A6冷藏温度为0～2℃,冷藏时间为30 d,追熟温度为25℃,追熟时间为2 d。[结果]大久保桃果实冷藏18 d内,罐藏制品的感官质量和理化指标与对照相比没有显著差异,原料利用率在冷藏18 d时为对照的90.1%。大久保桃贮藏超过18 d时,原料利用率降低显著,而且延长贮藏时间会增加贮藏费用,原料的成本也相应增加。[结论]大久保桃冷藏18 d进行罐藏制品加工具有扩大化生产的可行性。

[ Objective ] The aim was to study sensory quality, some physical and chemical indices and material use efficiencies of canned soft white ‘ Okubao＇ peach produced through suitable technology using different cold storage periods of ＇ Okubao＇ peach as material, and discuss the feasibility of prolonging throughput of canned soft white ＇ Okubao＇ peach by fruit cold storage. [ Method ] Six treatments were designed and recorded as A1, A2 , A3 , A4 , A5 , A6, respectively. Thereinto, cool storage temperature and time of A1 was 0 - 2 ℃ and 0 day respectively,its ripening temperature and time was 30 ℃ and 3 days respectively ; Cool storage temperature and time of A2 was 0 - ：2 ℃ and 6 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A3 was 0 - 2 ℃ and 12 days respectively, its ripening tempera!ure and time was 30 ℃ and 3 days respectively ; Cool storage temperature and time of A4 was 0 - 2 ℃ and 18 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A5 was 0 - 2 ℃ and 24 days respectively, its ripening temperature and time Was 30 ℃ and 2 days respectively ; Cool storage temperature and time of A6 was0 - 2 ℃ and 30 days respectively, its ripening temperature and time was 25 ℃ and 2 days respectively. [ Result ] The results showed that sensory quality, some physical and chemical indices of canned soft white ＇ Okubao＇ peach were no significant differences with contrast when the cool storage time of ＇ Okubao＇ peach was within 18 days, and its material use efficiency was 90.1% of the control at the 18th day of cool storage. When the cool storage time of ‘ Okubao＇ peach was more than 18 days, the material use efficiency decreased significantly, and pro longing storage time could increase the storage cost and raw material cost was increased correspondingly. [ Conclusion] It has the feasibility of expanded production that using ‘Okubao＇ peach stored in cool for 18 days to produce canned products.