摘要
本文研究了大久保桃适宜的冷藏温度、冷藏方式和时间对桃果实和软白桃罐头品质的影响,并分析了原料利用率。结果表明:大久保桃冷藏的适宜温度为(1±1)℃;冷藏的适宜方式为采用0.03 mm PE袋包装;在此温度下冷藏30 d内,大久保桃果实和软白桃罐头的感官和理化品质均达到较好水平;以冷藏30 d内的大久保桃为原料生产的软白桃罐头,原料利用率均保持在76.32%以上,比目前企业生产软白桃罐头原料利用率提高了至少26.32个百分点。该研究为软白桃罐头加工中的桃冷藏处理提供了技术依据。
The effects of the refrigerating temperature,package mathod and time on preservation of fresh and canned peach of Amydalus persica cv.Okubao were studied.Results showed that,the most suitable refrigerant temperature for the peach was（1±1） ℃,under which the fresh and canned peaches packaged in 0.3 mm PE bags showed the best sensory quality and physiochemical indexes in a 30-day storage.The utilization rate of materials for canned peach production reached 76.32%,26.32 percent higher than that by traditional preservation method.The study provided references for the preservation of Amydalus persica cv.Okubao for the production of canned soft white peach.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第6期1321-1323,1258,共4页
Modern Food Science and Technology
基金
河北省秦皇岛市科技攻关计划(201001A174)
关键词
大久保桃
冷藏
软白桃罐头
‘Okubao’ peach
cold storage
canned soft white peach
