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《Journal of Anhui Agricultural Sciences》 2011-10
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Study on Processing Technology of Preserved Fruits from D.alata Linn

YUAN Wei-sheng et al(College of Food Science and Technology,Hainan University,Haikou,Hainan 570228)  
[Object] To optimize the processing technology of preserved fruits from D.alata Linn.[Method] D.alata from Hainan was as test material and treated with compound color-preserving reagents,then dried by microwave method,blowing method and microwave –blowing method respectively.[Result]The optimum process for the production of high quality preserved fruit of D.alata was as follows:D.alata slice in the size of 3.0 cm×5.0 cm×(0.3~0.5)cm,which was treated with compound color-preserving reagent(0.075%VC,0.300% citric acid and 0.600% common salt) for 4 hours,and soaked in 1.000% citric acid invert sugar solution for 12 h,then blowing dried for 1 h at 70 ℃and for 9-11 h at 60 ℃,cooled down and vacuum packed(0.08 MPa).[Conclusion] This study provides theoretical basis for the industrialized production and further development of D.alata.
【Fund】: 高等学校博士学科点专项科研基金项目(20080565000)
【CateGory Index】: TS255.3
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