| 加工黄瓜的标准化与质量控制 |
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| 作者姓名： | 余冰 郑志华 孔令云 肖深根 |
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| 作者单位： | 湖南农业大学食品科技学院 湖南长沙410128(余冰，郑志华)，湖南农业大学园艺园林学院 湖南长沙410128(孔令云，肖深根) |
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| 基金项目： | 湖南省科技厅科研项目;湖南农业大学校科研和教改项目 |
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| 摘 要： | 【目的】制订与国际市场接轨的加工黄瓜标准,加强加工黄瓜各加工环节的质量控制是扩大中国加工黄瓜出口的两个重要举措;【方法】笔者从产品原材料与辅料的选用、加工工艺、加工过程、加工产品及其后处理等环节综述了加工黄瓜的标准化和质量控制方面的研究;【结果】介绍了加工黄瓜专用品种的果实特征和分级标准,重点介绍了黄瓜饮料、腌制黄瓜与速冻黄瓜对原材料、加工工艺、加工过程、加工产品及后处理的不同标准和质量控制要求。
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| 关 键 词： | 加工黄瓜 标准化 质量控制 |
Standardization and Quality Control in Cucumber Processing |
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| Authors: | Yu Bing Zheng Zhihu Kong Lingyu Xiao Shengen |
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| Institution: | 1,College of Food Science and Technology, Hunan Agricultural University, Changsha 410128; 2,College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128 |
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| Abstract: | OBJECTIVE] It was two important strategies to increase export of Chinese processing cucumber that framing a standard jointed international markets and enforcing quality control in processing cucumber. METHOD]A review on standardization and quality control in processing cucumber was conducted from selection of original and accessorial material, processing technique, processing course, to product and its post-treatment. RESULTS] The fruit characteristics and grade standard for appropriative cultivar of processing cucumber were introduced, specially the standard and requirement of original material, processing technique, processing course, product and its post-treatment in cucumber drink, salted cucumber and deepfreeze cucumber were introduced. |
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| Keywords: | Processing cucumber Standardization Quality control |
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