| 速冻桃加工工艺 |
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| 引用本文： | 薛惠莲.速冻桃加工工艺[J].山西农业大学学报(自然科学版),2002,22(2):157-158. |
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| 作者姓名： | 薛惠莲 |
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| 作者单位： | 山西农业大学运城农学院,山西,运城,044000 |
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| 摘 要： | 本文介绍了桃的速冻加工工艺 ,采用半自动板式冻结器 ,在 - 2 5℃下冷冻 4 0～ 5 0min得速冻桃产品 ,在加工中以 2 %浓度的NaOH溶液 ,10 0℃喷淋处理 30～ 4 0s去皮 ,1%的Vc溶液护色处理 ,严格控制桃块∶糖液为 6 5∶35 ,以保证产品质量 ,使用该技术不仅延长桃的贮藏期 ,而且可以丰富桃加工产品的种类
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| 关 键 词： | 桃 速冻 加工工艺 |
| 文章编号： | 1671-8151(2002)02-0157-02 |
| 修稿时间： | 2001年12月20 |
Processing Technique of uick-frozen Peaches |
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| XUE Hui\|lian.Processing Technique of uick-frozen Peaches[J].Journal of Shanxi Agricultural University,2002,22(2):157-158. |
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| Authors: | XUE Hui\|lian |
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| Abstract: | Processing technique of quick-frozen Peaches was studied in this paper. Peaches were frozen below -25℃ for 40-50 minutes in the semiautomic plate freezer. In the course of processing , NaOH, whose density is 2%,was sprayed for 30～40 s to peel peeches. Vc was used to protect the color. The ratio of peach pieces and sugar solution is 65/35. This technique not only prolongs the storage period but also increase peach products. |
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| Keywords: | Peach Quick-frozen Processing technique |
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