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首页> 外文期刊>Acta Horticulturae >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-极少有增值产品。

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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求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和增值产品包括亲切的，混合的南瓜和花蜜，以及果酱，牛fe，奶酪，酸辣酱，脱水的荔枝坚果，渗透干燥的荔枝坚果，果肉和渗透糖浆。使用标准程序分析不同产品的感官，生化和微生物负荷。所有准备好的产品均在室温和冷藏温度下保存。根据产品以及储存条件，定期评估其储存稳定性，为期4个月至一年。配制后和储存后，立即将不同产品中的微生物负荷控制在允许的水平内，以确保食用安全。混合南瓜在两种温度下均可以接受长达一年的时间，在室温下可以接受花蜜七个月，在室温下可以接受最多八个月的亲和力，而在冷藏温度下则可以分别接受十一个月和十二个月的蜜汁和亲切。在环境温度下，奶酪和酸辣酱的可接受性长达一年，而burfee的可接受性长达五个月。室温下渗透干燥的坚果最多可放置10个月，果肉和渗透浆可分别在冷藏温度下保存1年和4个月，而其感官特性和微生物负荷远低于临界范围而不会损失很多。

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