摘要
研究了经MA贮藏的大久保桃在不同贮藏期出库后,在罐藏加工过程中不同工艺条件对制品风味的影响。试验结果表明,罐藏大久保桃制品的原料七成熟时采收,于0℃下采用MA贮藏25～40d;加工前升温后熟24～30h能够增强制品的桃香气;贮藏时间对桃香气有一定影响,但预煮时间、桃仁和桃仁水对增强桃香气效果均不显著。
In this paper,effects of different processing steps of MA stored 'Okubao' (Amygdalus persica cv.Okubao)peach fruits on the flavor of canned products were studied.Results were shown as following .Fruits for processing should be harvested at g reen -mature and packed with plastic bag s,fruits kept satisfactory quality during25～40day storag e at 0℃,ripening at 20℃for 24～30h before being processed g ave better aroma of canned products.Storag e time had some effect on aroma,while some other methods such as prolong ing or shortening presterlization time,adding peach kernel in syrup and pouring syrup made with peach kernel could not improve canned peach aroma effectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第12期64-66,共3页
Science and Technology of Food Industry
基金
国家出入境检验检疫局项目(K058-2000)。
关键词
大久保桃
保鲜
罐藏制品
风味
storage
'Okubao' peach
canned peach
flavor
