中国野生植物资源
中國野生植物資源
중국야생식물자원
Chinese Wild Plant Resources
2015年
4期
77-80
,共4页
果蔬脆片%包装%储藏
果蔬脆片%包裝%儲藏
과소취편%포장%저장
FVCS( fruit and vegetable chips)%packaging%storage
果蔬脆片是以水果、蔬菜为主要原料，经真空低温油炸脱水等工艺制成的各类水果、蔬菜脆片的总称。由于其属于含油脂、含水低、酥脆即食等特性，其储藏不同于普通油炸食品。本文从果蔬脆片的理化指标、食品水分与储藏性能、食品中油脂氧化以及果蔬脆片特性等方面分析总结出适宜果蔬脆片的最佳包装与储藏方法。
果蔬脆片是以水果、蔬菜為主要原料，經真空低溫油炸脫水等工藝製成的各類水果、蔬菜脆片的總稱。由于其屬于含油脂、含水低、酥脆即食等特性，其儲藏不同于普通油炸食品。本文從果蔬脆片的理化指標、食品水分與儲藏性能、食品中油脂氧化以及果蔬脆片特性等方麵分析總結齣適宜果蔬脆片的最佳包裝與儲藏方法。
과소취편시이수과、소채위주요원료，경진공저온유작탈수등공예제성적각류수과、소채취편적총칭。유우기속우함유지、함수저、소취즉식등특성，기저장불동우보통유작식품。본문종과소취편적이화지표、식품수분여저장성능、식품중유지양화이급과소취편특성등방면분석총결출괄의과소취편적최가포장여저장방법。
FVCS( Fruit and Vegetable Chips) are collectively referred to fruit chips and vegetable chips by the vacuum oil-bath dehydration process of fruits and vegetables as the main raw material. Due to the features of low fat,low water,crisp and instant, The packaging and storage is different from the normal fried food. This article made a conclusion for reference about the best way of the packaging and storage of FVCS based on the analysis of the physical and chemical index of FVCS, the relationship of the moisture content of food and the storage performance,the oil oxidation characteristics in food and the characteristics of FVCS etc.
