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| 影响柿饼保藏因素的研究 | |
| 引用本文： | 郝林,王淼云,郑惠山. 影响柿饼保藏因素的研究[J]. 山西农业大学学报(自然科学版), 2000, 20(1): 30-32 |
| 作者姓名： | 郝林 王淼云 郑惠山 |
| 作者单位： | 山西农业大学食品系!山西太谷030801(郝林)，山西省黎城县乡镇局!山西黎城047600(王淼云，郑惠山) |
| 摘 要： | 本研究采用不同包装形式 ,对影响柿饼保藏的因素进行研究 ,结果表明影响柿饼保藏的因素主要是温度、湿度和柿饼的含水量。将柿饼的含水量控制在 2 5 %± 1 % ,采用密封包装可在 2 5℃条件下保藏柿饼 6个月 ,经过保藏后的柿饼仍具有洁白的柿霜和软糯的口感 |
| 关 键 词： | 保藏 柿饼 柿霜 |
Studies on the Factors of Dried Persimmon Storage |
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| Hao lin et al.. Studies on the Factors of Dried Persimmon Storage[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 2000, 20(1): 30-32 | |
| Authors: | Hao lin et al. |
| Abstract: | This paper studied the factors of dried persimmon storage through different forms of package.The result showed that the temperature ,humidity and water content of dried persimmon were important factors to influence the storage.Dried persimmons which contain 25%±1% water could be stored for 6 months at 25℃,and then dried persimmons still had white dried persimmon icing,and soft and glutinous taste. |
| Keywords: | Storage Dried persimmon Dried persimmon icing |
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