富平柿饼护色杀菌处理初探

Preliminary Study on Color Protection and Sterilization of Fuping Dried Persimmon Cake

富平柿饼常用熏硫进行防霉处理,操作不规范,影响柿饼品质的同时易造成食品安全隐患。为提高工作效率和提升富平柿饼品质,采用食品级的0.2%柠檬酸+0.1%VC+0.2%山梨酸钾溶液对柿果进行处理,护色杀菌效果显著,使得富平柿饼色泽红亮、品质好。

Fuping dried persimmon is often treated with sulfur fumigation for mildew prevention, and the operation is not standardized, which affects the quality of persimmons and is easy to cause hidden dangers of food safety. In order to improve the work efficiency and to improve the quality of Fuping dried persimmon, the persimmon fruit is treated with food grade 0.2% citric acid+0.1% VC+0.2% potassium sorbate solution, which has significant color protection and sterilization effect, and makes Fuping dried persimmon red and bright in color and good in quality.