果蔬脆片的包装与储藏  

Discuss about the Packaging and Storage of FVCS

作　　者：陈文华[1] 金敬红[1] 孙晓明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2015年第4期77-80,共4页Chinese Wild Plant Resources

基　　金："十二五"农村领域国家科技计划课题-食品高效节能干燥装备开发与新技术研究(2011AA100802)

摘　　要：果蔬脆片是以水果、蔬菜为主要原料,经真空低温油炸脱水等工艺制成的各类水果、蔬菜脆片的总称。由于其属于含油脂、含水低、酥脆即食等特性,其储藏不同于普通油炸食品。本文从果蔬脆片的理化指标、食品水分与储藏性能、食品中油脂氧化以及果蔬脆片特性等方面分析总结出适宜果蔬脆片的最佳包装与储藏方法。FVCS（ Fruit and Vegetable Chips） are collectively referred to fruit chips and vegetable chips by the vacuum oil-bath dehydration process of fruits and vegetables as the main raw material. Due to the features of low fat, low water, crisp and instant, The packaging and storage is different from the normal fried food. This article made a conclusion for reference about the best way of the packaging and storage of FVCS based on the analysis of the physical and chemical index of FVCS, the relationship of the moisture content of food and the storage performance, the oil oxidation characteristics in food and the characteristics of FVCS etc.

关 键 词：果蔬脆片 包装 储藏 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]