金沙梨梨干制作工艺现状及对策研究  

Current Status and Solutions for the Processing Technology of Jinsha Pear Dried Products

作　　者：王朝阳 WANG Chaoyang(Henan Forestry Vocational College,Luoyang 471000,China)

机构地区：[1]河南林业职业学院,河南洛阳471000

出　　处：《食品安全导刊》2025年第1期148-150,共3页China Food Safety Magazine

基　　金：2023年河南林业职业学院校内科研项目“洛宁县金珠沙梨资源的开发与利用”(XN2023YB05)。

摘　　要：本文针对金沙梨梨干产业发展中存在的技术问题展开研究。通过分析金沙梨的营养特性及加工价值,系统考察当前梨干制作工艺中干燥温度波动、预处理工艺标准化不足、微生物污染控制体系缺失等问题,并提出引入智能温控系统、建立预处理工艺精准参数体系、构建微生物危害控制点监测体系等优化对策。该研究结果可为提升金沙梨梨干加工水平、保障产品质量安全提供一定的技术支撑。This paper focuses on the technical problems existing in the development of Jinsha pear dried pear industry.By analyzing the nutritional characteristics and processing value of Jinsha pear,problems such as fluctuation of drying temperature,lack of standardization of pretreatment process and lack of microbial pollution control system in the current pear dry production process were systematically investigated,and optimization countermeasures such as the introduction of intelligent temperature control system,the establishment of accurate parameter system of pretreatment process and the construction of microbial hazard control point monitoring system were proposed.The research results can provide some technical support for improving the processing level of Jinsha pear and ensuring product quality and safety.

关 键 词：金沙梨 梨干 制作工艺 质量控制 

分 类 号：S66[农业科学—果树学]