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首页> 外文会议>The Third International Conference Symposium on Longan,Lychee and Other Fruit Trees in Sapindaceae Family(第三届国际龙眼，荔枝及其他无患子科果树学术研讨会） >Litchi Delicacies - Few Value Added Items Par Excellence
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Litchi Delicacies - Few Value Added Items Par Excellence

机译：荔枝美食-很少有增值产品

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摘要

The present study was aimed to assess the quality and acceptability of some value added litchi products which have been essentially tailored to satisfy the health needs and prevent wastage. Litchi,the queen of subtropics is having extremely short post harvest life. A few innovative and value added items prepared from the fruit include cordial,blended squash and nectar with jamun,burfee,cheese,chutney, dehydrated litchi nut,osmo-dried litchi nut,pulp and osmo-syrup. Organoleptic, biochemical and microbial load of different products were analysed using standard procedures.All the prepared products were stored at both ambient as well as refrigerated temperature.Their storage stability was assessed periodically for 4 months to one year depending upon the products and also on storage condition. Microbial load were within permissible level in different products immediately after formulation and on storage ensuring its safety for consumption.Blended squash was acceptable for up to one year at both temperatures,nectar seven months and cordial up to eight months at room temperature and both nectar and cordial for eleven and twelve months respectively at refrigerated temperature.The acceptability of cheese and chutney was up to one year and burfee up to five months at ambient temperature.Osmo-dried nuts up to ten months under room condition,pulp and osmo syrup may be stored for one year and four months respectively at refrigerated temperature without much loss in their sensory attributes and microbial load far below the critical range.
机译：本研究旨在评估一些增值荔枝产品的质量和可接受性，这些产品基本上是为满足健康需要和防止浪费而量身定制的。亚热带的女王荔枝收获后的寿命非常短。用水果制成的一些创新产品和增值产品包括亲切的，混合的南瓜和带有果酱，果冻，奶酪，酸辣酱的花蜜，脱水荔枝坚果，渗透干燥的荔枝坚果，纸浆和渗透糖浆。使用标准程序分析不同产品的感官，生化和微生物载量，所有制备的产品均在室温和冷藏温度下保存，根据产品以及保存情况定期评估其保存稳定性4个月至一年健康）状况。配制后立即和储存后，不同产品中的微生物负荷均在允许的水平之内，以确保食用安全。在两个温度下，混合南瓜最多可以接受一年，花蜜可以保存七个月，在室温下可以接受蜜糖保存长达八个月，而花蜜和冷藏温度分别为11个月和12个月。奶酪和酸辣酱的可接受性为1年，burfee的环境温度为5个月。渗透干燥的坚果在室温下可达10个月，纸浆和渗透糖浆可能分别在冷藏温度下保存一年和四个月，而其感官特性和微生物负荷远没有低于临界范围而损失很多。

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