梅子加工技術之改進
Other Title
Improvement of Techniques on Procesing of Japanese Apricot
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
319-324
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
林欣榜
Shin-Bong Lin
Abstract
梅子為一天然健康食品，果實屬於生理鹼性，具有整腸、恢復疲勞等功效，為日本人所崇尚之食品，與日常生活密不可分。國人對梅子的嚮往雖然不像日本人那樣熱烈，不過產品種類繁多，如：脆梅、蜜梅、奶梅、紫蘇梅、話梅、陳皮梅、梅子汁、梅醋等琳瑯滿目，供各階層食用。
本省梅子加工雖已有長久歷史，但是如何使其現代化、提昇品質，仍有下列問題應加改進：
1 ．原料問題
2 ．脆梅起泡問題
3 ．梅胚日曬問題
4 ．梅胚脫鹽問題
5 ．蜜餞加工問題
6 ．話梅加工問題
7 ．梅泥之加工及應用問題
8 ．梅汁黏度與苦味問題
若能從果樹栽培、矮化、適當的施肥噴藥、妥善的採收運搬、良好的加工，妥善的運銷，或許可以使其在國內廣為流傳，亦為國外華人所樂於享用。
Japanese apricot (Prunus mume, Sieb. et Zuce) is one of the temperate fruits in Taiwan. The planted area is about 9,000 hecters in 1994, and the production rate was between 47,000 to 96,000 tons per year during 1989 to 1994. Owing to the alkaline properity, Japanese apricot is consumed as a natural health foods in Japan.
The fruit is not sold in the fresh market in Taiwan, but lightly processed and exported to Japan for further processing. Owing to the growing cost of fruit production, harvesting and handling, the export of half processed Japanese apricot is not profitable any more. It is therefore necessary to develope the new product for domestic market and this needs the cooporation between food industry and research institutes.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Publisher
農業試驗所
Type
conference paper
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