| 柿饼贮藏工艺研究 |
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| 引用本文： | 刘冬,李世敏,张家年.柿饼贮藏工艺研究[J].果树学报,2001,18(3):168-171. |
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| 作者姓名： | 刘冬 李世敏 张家年 |
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| 作者单位： | 1. 深圳职业技术学院生物应用工程系,
2. 华中农业大学食品科技系, |
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| 摘 要： | 对柿饼在贮藏过程中的防霉变、防褐变方法进行了研究，并试验了将制作半干食品的技术应用于柿饼贮藏工艺中的可行性。结果表明，柿饼的含水量、熏硫量、熏硫时间对柿饼霉变率有显著的影响，按推荐的熏硫工艺熏硫的柿饼贮藏3个月后，SO2的含量低于国家标准允许残留量100 mg／kg，贮藏期比未熏硫的柿饼平均延长4．5个月以上；避光、真空、低温、熏硫贮藏都可有效防止柿饼褐变，其中低温防褐变最为有效；柿饼经新工艺处理后，含水量由21％～27％（湿基计，以下同）提高至32％～37％，水分活度仍保持在0．75左右，传统风味基本保持不变而口感得到很好改善，贮藏期在9个月以上。
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| 关 键 词： | 柿饼 贮藏 霉变 熏硫 |
| 文章编号： | l009-9980-(2001)-03-168-04 |
| 修稿时间： | 2000年9月22日 |
Study on the Storage Technology of Dried Persimmon |
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| Liu Dong,Li Shimin,Zhang Jianian.Study on the Storage Technology of Dried Persimmon[J].Journal of Fruit Science,2001,18(3):168-171. |
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| Authors: | Liu Dong Li Shimin Zhang Jianian |
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| Abstract: | Experiment was aimed on studying the problems of mildewing and browning of dried persimmon during storage;the feasibility of using IMF technique to produce dried persimmon was also studied.Results showed the storage life of the dried persimmon managed by improved sulfuring method was 4.5 months longer than that of control;and the SO2 content of the treated dried persimmon was less than the state standard (100 mg/kg ) after stored for 3 months.Storing the dried persim mon without light,vacuum storage,low temperature storage and sulfuring all could reduce the browning,but the most effective anti-browning one was stored in low temperature.The moisture content of the dried persimmon treated by new technology was raised from 21.27% to 32.37%;the water activity still was about 0.75;the eating quality was better;and the storage life could last more than 9 months. |
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| Keywords: | Dried persimmon Storage Mildewing Sulfuring |
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