Author(s): HUANG Liang, WANG Hui, ZHENG Shihong
Pages: 104-107
Year: 2006 Issue:  2
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  桔片; 饮品; 质量;
Abstract: 通过对片片桔饮品的原料、生产工艺参数的研究,确定了最佳工艺参数为原料8成熟以上,热烫90～95℃,50～60s,手工去皮分瓣,0.4%HCl浸10min,0.4%0.7%NaOH去囊衣,漂洗1h,加400～500mg/kg CaCl2到热糖水中,80～85℃杀菌13min,得到质地硬挺(脆度好)、组织紧密、甜酸适口的片片桔饮品.