食品科学 ›› 2002, Vol. 23 ›› Issue (8): 116-118.
• 工艺技术 • 上一篇 下一篇
王燕, 林亲录, 李清明, 刘毅君
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WANG Yan, LIN Qin-Lu, LI Qing-Ming, LIU Yi-Jun
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摘要： 本文主要研究了以无花果为原料生产果脯的制作工艺,同时对影响无花果脯品质的因素进行了探讨。通过研究发现,多次煮制结合浸渍极显著地保留了营养物质免遭损失,并改善了产品的感观性状;在加工中结合0.5% NaHSO3和0.6% CaCl2处理后,产品色泽橙红而不软烂,口感适中。
关键词: 无花果, 果脯, 感观性状
Abstract: This article mainly dealed with technology of processing preserved fig, and the affecting factors on its quality werealso discussed. The results were that intermittent boiling and soaking the fig with sucrose solution could obviously prevent thenutrition loss, and improve the organoleptic properties. The use of 0.5% NaHSO3 and 0.6% CaCl2 to treat the fig could resultin orange appearance ,firm and suitable mouth-feeling.
Key words: Fig , Preserves , Organoleptic properties
王燕, 林亲录, 李清明, 刘毅君. 影响无花果果脯品质的因素[J]. 食品科学, 2002, 23(8): 116-118.
WANG Yan, LIN Qin-Lu, LI Qing-Ming, LIU Yi-Jun. [J]. FOOD SCIENCE, 2002, 23(8): 116-118.
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