猕猴桃蒸汽热烫去皮工艺研究  

Technological on peeling kiwifruit by steam blanching

作　　者：陈海峰[1] 刘晴[1] 曾书琴[1] 

机构地区：[1]陕西科技大学机电工程学院,西安710021

出　　处：《食品科技》2016年第6期117-120,共4页Food Science and Technology

摘　　要：以"秦美"猕猴桃为试验对象,对猕猴桃蒸汽热烫去皮工艺进行了研究与优化。在单因素试验结果的基础上,选择蒸汽压力、加热时间、冷却水温度为考察因素,以具体制定的去皮效果综合评分标准为考察指标,进行了正交试验L9(34)优化。根据结果分析得到了蒸汽热烫去皮的最优工艺:即在0.15 MPa的蒸汽压力下,蒸汽热烫50 s后用0℃的冷却水冷却20 s。处理后的猕猴桃果皮容易剥除,去皮后果肉色泽,硬度变化小,果肉利用率高。Used the ＂Qinmei＂ kiwifruit as materials, the technology of peeling kiwi fruit by steam heating was studied and optimized. Based on the single factor experiment results, choosing steam pressure, steam blanching time, cooling water temperature for examining factors and comprehensive scoring criteria of peeling effect for assessment index. Optimizing the three factors through the method of orthogonal experiment L9（34）. The optimal conditions for peeling kiwi fruit by steam heating was found as follows： steam pressure, steam blanching time, temperature of cooling water 0.15 MPa, 50 s and 0 ℃ separately. Under this condition, the peel can be easily removed and peeled kiwifruit can be maintained the original natural color and hardness. The utilization rate of pulp was high.

关 键 词：猕猴桃 蒸汽热烫 去皮工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]