作　　者： ; ; ; ;

机构地区： 长江大学生命科学学院

出　　处： 《食品科技》 2005年第1期27-28,31,共3页

摘　　要： 研究了仙人掌果脯的加工工艺,结果表明:采用0.8%的食盐溶液在85～90℃烫漂仙人掌3min,用0.35%的NaOH溶液在85～90℃下浸泡仙人掌40min脱皮,用0.005%的醋酸铜+0.01%醋酸锌+0.2%Vc溶液在室温下浸泡2h护色,以0.9%的氯化钙在室温下浸泡1d硬化,上述工艺较适合仙人掌果脯的加工。 In this paper the processing technique of preserved cereus was studied. The conditions for preserved cereus were optimized as follow: blanching was finished by 85～90℃ 0.8% NaCl in 3 minutes. Soaked cereus in 85～90℃ 0.35% NaOH in 40 minutes, cereus was decorticated. Soaked cereus in 0.005% Cu(CH3COO)2+0.01%Zn(CH3COO)2 +0.2%Vc solution 2 hours at room temperature, the colour fixation was realized. The induration of cereus was achieved by soaking cereus in 0.9% CaCl2 1 day at room temperature.

关 键 词： 仙人掌 果脯 烫漂 脱皮 护色 硬化

领　　域： [轻工技术与工程] [轻工技术与工程]