摘要
余甘果是营养价值丰富的药食两用植物,长期食用对人体有益。但其成熟果实保鲜期较短,易霉变腐败,本文讨论其保存技术的发展和应用,旨在探讨其较优的保存方法。通过评价对比几种常见的余甘果保存技术,并就新型保存技术——冻干技术在余甘果保存中的应用进行研究实验,调查冻干果与鲜果制成的饮料的感官体验。结果表明,冻干余甘果在色泽、结构和口感等方面与鲜果更接近,且保存期更长,冻干果制成的饮料与鲜榨果汁感官体验基本一致。
Amla is a medicinal and edible plant with a long history.It has rich nutritional value and long-term consumption has a variety of effects on the human body.However,its fruit has a short shelf life and is susceptible to mildew and spoilage,so this paper discusses the development and application of its preservation techniques,aiming to explore its optimal preservation methods.In this study,several common preservation technologies of amla were evaluated,and the application of freeze-drying technology in the preservation of amla emblica was studied,and the sensory experience of beverages made from freeze-dried fruit and fresh fruit was investigated.The results showed that the freeze-dried amla fruit was closer to the fresh fruit in terms of color,structure and taste,and the shelf life was longer.Beverages made with freeze-dried fruit are essentially the same sensory experience as freshly squeezed juice.
作者
陈红叶
CHEN Hongye(Guangdong Lingnan Vocational and Technical College,Guangzhou 510663,China)
出处
《现代食品》
2024年第12期113-115,共3页
Modern Food
基金
2021年广东省普通高校青年创新人才项目《油甘抑菌功效成分的提取研究及功能产品的开发》(2021KQNCX247)。
关键词
余甘果
保鲜
保存技术
冷冻干燥
感官体验
amla
preservation
preservation techniques
freeze drying
sensory experience