杨桃果脯的护色保形工艺研究  

Research of Protecting Coloration and Shape Technology of Preserved Carambola Fruit.

作　　者：黄甫[1] 谢建英[1] 

机构地区：[1]湛江海洋大学理学院,湛江524025

出　　处：《湛江海洋大学学报》2002年第6期69-72,共4页Journal of Zhanjiang Ocean University

摘　　要：研究了杨桃果片在不同护色液中、不同护色条件下的护色效果 ,及其在不同保脆保形液中的保脆保形效果。结果表明 ,1.7mol LNaCl水溶液腌制、护色 ,0 .0 90mol LCaCl2 + 0 .34mol LNaCl水溶液保脆保形效果较好。This research has tested the protecting coloration effect on the carambola fruit flakes in different solutions and conditions, and the protecting crisp or protecting shape effect on this fruit flakes in different solutions. The results have made it clear that we can get the better protecting crisp or protecting shape effect of 0.090 mol/L CaCl 2+0.34 mol/L NaCl and protecting coloration effect of 1.7 mol/L NaCl are better.

关 键 词：杨桃 果脯 护色保形工艺 保脆保形效果 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]