摘要
研究了“大久保”和“京玉”桃果实贮藏不同时间后其罐藏制品的感官品质、理化指标及原料利用率的变化规律。试验结果表明 :“大久保”桃果实在贮藏 45d内 ,罐藏制品的色泽改善、耐煮性增强 ,综合品质得到改善 ,原料利用率在贮藏 3 0d时为对照的 15 1.47% ;“京玉”桃果实贮藏 15d时其罐藏制品色泽有了显著改善 ,而硬度极显著地增加 ;“大久保”和“京玉”桃果实原料分别贮藏 3 0d和 15d时 ,进行罐藏制品加工具有扩大化生产的可行性。
In this paper, sensory quality, some physical and chemical indexes and material use efficiencies of canned peach using different storage periods of ‘Okubao’(Amygdalus persica cv. Okubao) and ‘Jingyu’ (A. p.cv. Jingyu) peach fruits as material were studied. The results showed that the appearance, firmness and integrated quality of canned ‘Okubao’ peach were improved when stored for 15～45 d, material use efficiencies were (151.47%) of the control at 30^(th) d. The appearance and firmness of canned ‘Jingyu’ peach were significantly improved at 15^(th) d. The present study suggested the feasibility of canning ‘Okubao’ and ‘Jingyu’ peach fruits stored for 30 and 15 d, respectively, which means hopeful expanded production.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2003年第6期201-204,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家出入境检验检疫局项目 (K0 58 2 0 0 0 )
关键词
白桃
保鲜
加工
品质
原料利用率
white peach
storage
canning
quality control
material use efficiency
