| 鲜食核桃保鲜和周年供应技术研究 |
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| 引用本文： | 鲁墨森,张倩,杨娟侠.鲜食核桃保鲜和周年供应技术研究[J].山东农业科学,2010(3):81-83. |
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| 作者姓名： | 鲁墨森 张倩 杨娟侠 |
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| 作者单位： | 山东省果树研究所,山东 泰安,271000 |
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| 摘 要： | 为了更好地开发利用核桃的营养和保健价值,本试验提出鲜食核桃的消费概念,并研究了鲜食核桃的保鲜和加工工艺。采用冻融法脱除鲜核桃青皮和核桃仁种皮,脱皮后的鲜核桃仁口感清香,无油腻感,极大地保持了核桃中的营养成分。通过低温保鲜链,使鲜食核桃满足周年供应并保持清香甜脆的鲜食品质。
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| 关 键 词： | 鲜食核桃 保鲜 周年供应 低温贮藏 |
Research on Preservation and Year-round Supply technique of Fresh-eating Walnut |
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| LU Mo-sen,ZHANG Qian,YANG Juan-xia.Research on Preservation and Year-round Supply technique of Fresh-eating Walnut[J].Shandong Agricultural Sciences,2010(3):81-83. |
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| Authors: | LU Mo-sen ZHANG Qian YANG Juan-xia |
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| Institution: | Shandong Institute of Pomology;Taian 271000;China |
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| Abstract: | To utilize the nutrition and healthcare value of walnut better,the consume concept of fresh-eating walnut was put forward and its preservation and processing technology were studied.The green husk of fresh walnut and the seed coat of walnut kernel were decorticated by the freeze-thaw method,then the walnut kernel tasted faint scent without greasiness and kept the nutrients greatly.By the low-temperature preservation chain,the fresh-eating walnut could fulfill the year-round supply and keep the fresh quality... |
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| Keywords: | Fresh-eating walnut Preservation Year-round supply Low-temperature storage |
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