鲜切水果甘蓝的保鲜方法  

How to Keep Fresh-cut Kale

作　　者：张艳明 刘飞 孟东 胡传银 ZHANG Yanming;LIU Fei;MENG Dong;HU Chuanyin(Xuzhou Kanghuibainian Food Co.,Ltd.,Xuzhou,Jiangsu 221004,China)

机构地区：[1]徐州康汇百年食品有限公司,江苏徐州221004

出　　处：《农产品加工》2023年第16期46-48,共3页Farm Products Processing

基　　金：江苏省苏北科技专项项目(XZ-SZ202001)。

摘　　要：以新鲜水果甘蓝为原料,鲜柠檬、白砂糖为辅料,研制鲜切水果甘蓝生产工艺。结果表明,柠檬汁添加量为10%,白砂糖添加量为20%,水果甘蓝切分成20 mm×40 mm的小块。在此复合柠檬汁中浸渍,所得产品鲜切水果甘蓝的品质较好,而且又具有柠檬、水果甘蓝特有的香气,酸、甜、脆可口,老少皆宜。Using fresh fruit cabbage as raw material,fresh lemon and white sugar as auxiliary materials,the production process of fresh-cut fruit cabbage was developed.The test results showed that the addition of lemon juice was 10%,the addition of white sugar was 20%,and the fruit cabbage was cut into small pieces of 20 mm×40 mm.After dipping in the compound lemon juice,the obtained fresh-cut fruit cabbage had good quality,and had the peculiar aroma of lemon and fruit cabbage.

关 键 词：水果甘蓝 白砂糖 柠檬 杀菌保鲜 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]