猕猴桃果脯脱涩麻技术研究  

PROCESSING TECHNIQUE OF PUCKER-FREE AND TINGLE-FREE CANDIED KIWIFRUIT

作　　者：毛远[1] 马养民[1] 于孟杰 李群学[1] 

机构地区：[1]陕西省林业科学院

出　　处：《陕西林业科技》1999年第1期4-6,共3页Shaanxi Forest Science and Technology

摘　　要：用传统工艺加工出的猕猴桃果脯，具有涩麻味，其后味有“咔喉”感，且失去猕猴桃特有风味，严重影响其商品性。针对这一问题，进行了猕猴桃中主要涩麻成分的分析确定；用正交试验设计对加工工艺进行了改进，制出的猕猴桃果脯，基本保持了产品特有的色、香。Candied kiwifruit by traditional processing making is puckery and tingling,stimulates throat after eating without special natrual flavour and lower price in market.To solve the problems, puckery and tingling composition of kiwifruit was determined and processing technique was improved by using the orthogonal tests.Processed candied kiwifruit without above mentioned deficiencies by using improved technique can maintains the kiwifruit's color, scent and flavour.

关 键 词：猕猴桃 果脯 涩麻成分 水果加工 加工方法 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]