作 者：
李加兴;李伟;陈双平;周长春;袁秋红;任展
单 位：
湖南省猕猴桃产业化工程技术研究中心;吉首大学食品科学研究所;湖南老爹农业科技开发股份有限公司
摘 要：
研究了常温下液藏鲜切猕猴桃片的保鲜液最佳配方与以其为原料加工果脯的脱盐、上色、糖制等关键工艺条件。结果表明:采用10%食盐、0.07%氯化钙、0.1%蔗糖酯、0.12%山梨酸钾的保鲜溶液浸泡猕猴桃果片,贮藏效果较好,贮藏期可达6～12个月;采用水料比为2:1的洁净水浸泡果片3h进行脱盐,用0.3%叶绿素铜钠盐、0.2%氯化锌上色,糖渍5h后熬煮至终点,果片饱满度及口感俱佳。
译 名：
Study on Key Technologies of Liquid Storage of Fresh Kiwi Fruit Slices at Normal Temperature and Processing of Preserved Fruits
作 者：
LI Jia-xing1,LI Wei2,CHEN Shuang-ping2,ZHOU Chang-chun3,YUAN Qiu-hong3,REN Zhan3 (1.Institute of Food Science, Jishou University, Jishou 416000, China; 2.Kiwi Fruit Industrialization Engineering Research Center of Hunan Province, Jishou 416000, China; 3.Hunan Laodie Agricultural Technology Co. Ltd., Jishou 416000, China)
关键词：
fresh kiwi fruit slices;liquid storage;desalinization;coloring;saccharification
摘 要：
This paper studies the optimum formulation of the preserving solution used for the liquid storage of fresh kiwi fruit slices at normal temperature and the key technology conditions of desalinization, coloring and saccharification of the processed preserved fruits with the fresh kiwi fruit slices as the raw material. The results show that if the preserving solution consisting of 10% sodium chloride, 0.07% calcium chloride, 0.1% sucrose ester and 0.12% potassium sorbate is adopted to soak fresh kiwi fruit slices, the storage effect will be good and the storage period can reach 6～12 months. If carry out the desalinization after fresh kiwi fruit slices have been soaked in the uncontaminated water with a water material ration 2:1 for 3 hours, then color with 0.2% zinc chloride and boil out to the final point after saccharify for 5h, both the plumpness and taste are good.
