浅析广式凉果果胚钙剂固硫技术的应用  

Shallow Analysis of Cantonese-style Preserved Fruits, Fruit Embryo Desulphurization Technology

作　　者：郭大捷 杨秀贤 

机构地区：[1]潮州市庵埠食品工业卫生检验所,广东潮州515638 [2]广东康辉集团有限公司,广东潮州515638

出　　处：《食品研究与开发》2010年第7期185-186,共2页Food Research and Development

摘　　要：食品安全卫生质量问题已成为现阶段广大人民群众十分关注的民生问题,凉果二氧化硫残留超标现象犹为引起消费者的关注,去除凉果二氧化硫的技术具有十分重要的必要性及迫切性。采用"钙剂固硫"的技术对凉果果胚去硫效果显著,特别对二氧化硫残留量较高的果胚能够充分去除二氧化硫,使凉果产品安全指标符合国家标准要求。Food safety and hygiene quality issues have become the majority of the people at this stage is very concerned about the livelihood of people, preserved fruits, sulfur dioxide still exceed the standard phenomena of concern for the cause consumers to remove sulfur dioxide technology preserved fruits have a very important need and urgency. By ＂calcium sulfur＂ technology of the preserved fruits, fruit embryo to the sulfur effect is remarkable, especially for sulfur dioxide residue of fruit embryo to fully remove the sulfur dioxide, preserved fruit products to meet the national standard safety indicators.

关 键 词：凉果果胚 钙剂固硫 除硫技术应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]