摘要
本文主要研究了经冷藏的大久保白桃采收时间、贮藏条件和罐藏工艺条件对产品风味的影响。试验结果表明罐藏白桃制品的原料如大久保在七成熟时采收,采用0～2℃冷藏贮存,加工前升温后熟24～30小时,能够增强制品的桃香气。不同的白桃品种耐贮藏的时间不同,贮藏时间对桃香气有一定影响,工艺中的预煮时间、桃仁和桃仁水对增强香气效果均不显著。
It was studied that Okubao＇ peach picked tiome, Stomged and canninged technological conditions effect on product flavoured. The results show that raw Okubo peach was harvest at Medium Well, was storaged at 0-2 ℃, and was postmatumtion for 24-30 hours at room temperature before processing. These would enhance the products of peach aroma. In conclusion, storage period was bound up with peach varieties and has a certain effect on product flavour, the effects of precook, walnut meat and its＇ extraction added on volatile flavor compounds of peach can were not significant.
出处
《山东食品发酵》
2014年第1期22-25,共4页
Shandong Food Ferment
关键词
白桃罐头
贮藏条件
风味
canned white peach
storage condition
production flavour
