猕猴桃碱法去皮工艺参数和效果的决策预报  

Forecast for processing parameters for alkali peeling of Kiwii fruit

作　　者：潘静娴[1] 戴洪[1] 黄玉婷[1] 

机构地区：[1]上海师范大学生命与环境学院,上海200234

出　　处：《食品工业科技》2005年第11期126-128,190,共4页Science and Technology of Food Industry

基　　金：上海师范大学基金(872)资助。

摘　　要：以陕西中华猕猴桃为植物材料,研究了碱法去皮中NaOH浓度、作用时间和温度三个工艺参数的不同组合对去皮后果实生理指标和效果的影响,结果表明,硬度、可溶性固形物、还原糖、蔗糖、总糖、单宁和总酸的含量均下降,其中以含糖量下降最大。三参数中以NaOH浓度对去皮效果以及果实理化性质的影响最大,其回归方程可预报去皮后果实理化以及感官指标;硬度与各项理化以及感官指标的相关性最好,可作为去皮效果的快速诊断因子。Using kiwi fruit as the experimental material, the effect of NaOH concentration and treatment time on fruit physiological characteristics and sensory result were studied after peeling. Results showed that fruit firmness, concentration of soluble solid, reducing sugar, sucrose, total sugar, tannic and total acid were decreased after peeling, especially for sugar concentration. The NaOH concentration had big effect on physiological characteristics of the fruit and peeling result. Regression equation established could forecast fruit physiological characteristics and peeling result after peeling. There were better correlations of fruit firmness with other physiological characteristics and sensory result so that fruit firmness could be a rapid diagnostic factor for peeling result.

关 键 词：碱法去皮 生理指标 快速诊断 猕猴桃 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]