小浆苹果解冻方式对果泥品质的影响

On the Effect of Defrosting Method of Small-fruited Appleson on the Quality of Fruit Puree

利用微波加热法,通过解冻冷冻小浆苹果得出所得到的果泥具有较高的理化和感官指标,这使得地方性原料的冷冻储存得到推广,从而延长其保存期限,保障西伯利亚地区的加工企业可以在全年进行生产。

In the test, used the method of microwave heating to defrost the frozen small-fruited apples, the fruit puree gotten had high physicochemical and sensory index, which make the method of local raw materials stored and frozen be promoted, thus extend its shelf life, and protect the processing enterprises of Siberia can be produced throughout the year.