| 苹果梨果脯生产工艺中护色与硬化效果的探讨 |
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| 引用本文： | 李凤林,张丽丽,梁永海. 苹果梨果脯生产工艺中护色与硬化效果的探讨[J]. 江苏调味副食品, 2006, 23(4): 14-15,28 |
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| 作者姓名： | 李凤林 张丽丽 梁永海 |
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| 作者单位： | 吉林农业科技学院,吉林,吉林,132101;吉林农业科技学院,吉林,吉林,132101;吉林农业科技学院,吉林,吉林,132101 |
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| 摘 要： | 为保证苹果梨果脯的质量，该文以VitC、柠檬酸、Na2SO3、CaCl2的含量和护色时间为试验因素，进行L183^7的正交试验，得出护色液的最佳组成为：VitC0．8％，柠檬酸1．0％，Na2SO3 1．0％，CaCl2 2．0％，护色时间为3h。
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| 关 键 词： | 苹果梨 果脯 护色 硬化 |
| 文章编号： | 1006-8481（2006）04-0014-02 |
| 收稿时间： | 2006-04-07 |
| 修稿时间： | 2006-04-07 |
Discussion on the color-keeping and hardening effect in the production of candied pear apple-like |
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| LI Feng-lin,ZHANG Li-li,LIANG Yong-hai. Discussion on the color-keeping and hardening effect in the production of candied pear apple-like[J]. Jiangsu Condiment and Subsidiary Food, 2006, 23(4): 14-15,28 |
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| Authors: | LI Feng-lin ZHANG Li-li LIANG Yong-hai |
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| Affiliation: | Agricultural Institute of Science and Technology, Jilin, Jilin, 132101 |
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| Abstract: | In order to guarantee the quality of candied pear apple - like, this article discusses the content of VitC, lemon acid, Na2SO3 ,CaC12 , and the period of color - keeping. After the orthogonal experiment with Lls37, the optimal component of the color - keeping liquid is VitC 0.8%, Na2SO3 1.0% ,CaC12 2.0%. The period of color keeping is3 h. |
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| Keywords: | pear apple- like candied fruit color- keeping hardening |
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