| 微波杀菌对糖水罐头荔枝感官品质的影响 |
| |
| 引用本文： | 韩冬梅,舒肇甦,肖维强,黄炳雄.微波杀菌对糖水罐头荔枝感官品质的影响[J].广东农业科学,2006(2):59-61. |
| |
| 作者姓名： | 韩冬梅 舒肇甦 肖维强 黄炳雄 |
| |
| 作者单位： | 广东省农业科学院果树研究所,广东,广州,510640 |
| |
| 摘 要： | 对糖水罐头荔枝进行常规杀菌和微波杀菌对比试验及感官品质指标分析研究结果表明:微波杀菌对防止和抑制果肉颜色红变优于常规杀菌,制品贮藏前期果肉硬度保持良好,随贮期延长,两种杀菌处理之间的差异呈缩小趋势。
|
| 关 键 词： | 糖水罐头荔枝 硬度 红变 果肉色饱和度 |
| 文章编号： | 1004-874X(2006)02-0059-03 |
| 收稿时间： | 2005-11-07 |
| 修稿时间： | 2005年11月7日 |
Effects of microwave sterilizing on sense quality of canned Litchi pulp during storage |
| |
| HAN Dong-mei,SHU Zhao-su,XIAO Wei-qiang,HUANG Bing-xiong.Effects of microwave sterilizing on sense quality of canned Litchi pulp during storage[J].Guangdong Agricultural Sciences,2006(2):59-61. |
| |
| Authors: | HAN Dong-mei SHU Zhao-su XIAO Wei-qiang HUANG Bing-xiong |
| |
| Institution: | Institute of Pomology Research, Guangdong Academy of Agricultural Sciences, Cuangzhou 510640, China |
| |
| Abstract: | The effects of microwave sterilizing on the sense indexes of canned Litchi pulp during storage were studied.The results showed that microwave sterilizing could prevent pulp color from reddening during the whole storage,kept the rigidity of the Litchi pulp in the prophase of storage.And the difference between the microwave sterilizing and the conventional sterilizing showed a diminishing trend with prolonged storage. |
| |
| Keywords: | canned Litchi pulp rigidity reddening chrome of pulp |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《广东农业科学》浏览原始摘要信息 |
| 点击此处可从《广东农业科学》下载免费的PDF全文 |
