Abstract

Abstract: The article dealed with the problems about block shape soft rot and decoloring during processing hawthorn. Blockshape could be kept in good condition during continuous processing by adopting the method of scalding in sugar solution for short time, but decolouring was rather serious. However, the production could keep good block shape, flavour, fresh colourand luster by adopting vacuumizing, dipping and scalding technique.

Key words: Hawthorn , Block shape , Decolor , Fresh colour , Process technology

ZHAO Ping, ZHAO Ying. [J]. FOOD SCIENCE, 2002, 23(8): 131-133.

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