摘要
影响柿饼出口的三个限制性因素是交货期晚、卫生指标差和保质期短。本文研究了通过合理的人工干制工艺，使柿饼加工期缩短到50个h左右，卫生指标达到食用卫生标准，保质期在20℃以下长达1年以上。
There were 3 factors that limited the exports of dried perslrnon: 1 ) long production period; 2) low sanltary index; 3) short storage period.To solve the problems , the author had created and adopted a reasonable, artificial deslccating technigue,which makes the processing period of drled persinunon shorten by about 50 hours with aresult to upgrade the sanitary index of the food to meet the national hygiene standards, and to extend the storage period to one year or longer under 20 ℃
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第6期64-65,共2页
Food Science
关键词
柿饼
生产周期
卫生指标
保质期
生产工艺
Dried persimmon Production period Sanitary index Guarantee period
