|Title:||脫水鳳梨之製造及其在貯藏期間維生素C含量之變化試驗||Other Titles:||A Study on the Dehydration of the Pineapple and Variation of the Vitamin C Content of the Dehydrated Pineapple with Different Packages during the Storage Period||Authors:||錢金鎖
|Issue Date:||2-Mar-1959||Publisher:||農業試驗所||Journal Volume:||8||Journal Issue:||1||Start page/Pages:||11-16||Source:||農業研究||Abstract:||
1. 製造脫水鳳梨之原料，如為減輕工廠成本計，自以採用鳳梨製罐後之殘餘果肉為宜。 2. 脫水鳳梨之製造程序，如以整個鮮果為原料，分為①鳳梨去皮切片與整形②汽蒸或殺菁③浸糖④脫水等步驟；如採用鳳梨製罐後之剩餘果片，則可省去第①步手續。又果肉在汽蒸（或殺菁）完了後，如用SO2處理，或加入0.3%的亞硫酸鈉液（以果肉之重量為基準），再行浸糖脫水，則將來的製品用適當容器包裝後可保存一相當時期，不致變色變味。
The canned pineapple has become an important food industry in Taiwan. About more than 900,000 wooden cases of canned pineapple were exported each year. In order to maintain the best quality for foreign trade, only whole slices are selected to fill into cans, but the broken or quarter slices and pieces are remained an appreciable quantity in the course of canning. Those can be utilized as raw materials for dehydration. Many experiments have been done for the dehydration of pineapple during the past several years for its economical importance.
|Appears in Collections:||1.台灣農業研究(1950～迄今)|
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