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| 猕猴桃果脯关键生产环节工艺条件的优化 | |
| 引用本文： | 李加兴,袁秋红,陈双平,秦轶,邓其海,严友兵.猕猴桃果脯关键生产环节工艺条件的优化[J].食品与发酵工业,2006,32(5):65-67. |
| 作者姓名： | 李加兴 袁秋红 陈双平 秦轶 邓其海 严友兵 |
| 作者单位： | 1. 吉首大学食品科学研究所,吉首,416000 2. 湖南省猕猴桃产业化工程技术研究中心,吉首,416000 3. 湖南老爹农业科技开发股份有限公司,吉首,416000 |
| 摘 要： | 对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。结果表明,机械去皮、2.0%喷淋均湿护色、热风+微波干燥新工艺能较好地替代传统加工工艺,并起到缩短加工时间、提高加工效率的作用。 |
| 关 键 词： | 猕猴桃果脯 机械去皮 护色 热风+微波干燥 |
| 收稿时间： | 02 14 2006 12:00AM |
| 修稿时间： | 04 29 2006 12:00AM |
The Optimization of Technological Processing of Preserved Kiwi Fruit |
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| Li Jiaxing,Yuan Qiuhong,Chen Shuangping,Qin Yi,Deng Qihai,Yan Youbing.The Optimization of Technological Processing of Preserved Kiwi Fruit[J].Food and Fermentation Industries,2006,32(5):65-67. | |
| Authors: | Li Jiaxing Yuan Qiuhong Chen Shuangping Qin Yi Deng Qihai Yan Youbing |
| Affiliation: | 1 Institute of Food Science, Jishou University, Jishou 416000, China; 2 Kiwi Fruit Industrialization Engineering Research Center of Hunan Province, Jishou 416000, China; 3 Hunan Laodie Agricultural Technology Co. ,Ltd, Jishou 416000, China |
| Abstract: | The optimization research is given on the technological conditions of preserved kiwi fruit,such as peeling,color and luster protection and drying.The result indicates: the new techno-logy of mechanical peeling,color and luster protection with an average of 2.0% humidity and hot wind plus microwave drying can replace the traditional processing,it shorten processing time,promots the processing efficiency. |
| Keywords: | preserved kiwi fruit mechanical peeling color and luster protection hot wind plus microwave drying |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |