优化快速西瓜 (Cucumis melo var.) 的使用情况 momordica) 清纯加工,可持续的长期保存和增加价值
Pawan Singh Gurjar1, Mukesh Kumar Berwal1, Dilip Kumar Samadia1
1ICAR-Central Institute for Arid Horticulture, Bikaner, Rajasthan 334006 India.
Journal of food science and technology
|February 13, 2026
概括
冷藏的快瓜泥比较于环境储存,在番茄生产中保留了更高的营养价值和质量. 这种保存方法确保适合加工长达8个月.
科学领域:
- 食品科学与技术 食品科学与技术
- 园艺园艺 园艺园艺
- 生物化学 生物化学
背景情况:
- 瓜 (kakadia) 是一个受欢迎的塔尔沙漠蔬菜,具有增加价值产品的潜力,如番茄.
- 快速瓜泥的有效保存对于其在食品加工中的利用至关重要.
研究的目的:
- 开发一种用于瓜泥保存的工艺.
- 在室内和冷藏条件下储存期间,评估快速瓜泥的生物化学和微生物质量.
主要方法:
- 在室内和冷藏条件下保存了240天.
- 评估了生物化学参数 (甲酸,β-胡卜素,总,黄,糖) 和微生物负载.
- 经过加工的番茄的质量是通过感觉评估的.
主要成果:
- 制冷精制品保持了显著更高的甲酸,β-胡卜素,总,黄和抗氧化剂活性.
- 环境储存导致总和减少糖的增加和更高的微生物生长.
- 在两种条件下,微生物负载在240天后达到FSSAI标准.
- 从冷纯制品中加工的番茄表现出优越的感官特性.
结论:
- 在室内和冷藏条件下,瓜泥可以储存长达8个月 (240天),同时保持适合汁加工的可接受质量.
- 建议冷藏,以保持最佳的营养和感官质量.
- 这项研究支持了瓜泥作为增值产品的商业可行性.
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