食工果蔬翻译作业第一章.ppt

去皮方法：NaOH 或者KOH或土碱（Na2CO3)与石灰 [Ca(OH)2]反应的办法制碱液。 Peeled methods：NaOH or KOH or Na2CO3 and [Ca(OH)2] will react to make the lye. 浸减法：冷浸或热浸，将一定浓度的碱液装入特定的容器（夹层锅），过一定时间，搅出洗净。螺旋推进式浸碱去机械（用于桃），其有浸碱 箱，清漂箱。 Soaked in lye：Cold soak or hot-dip,loading a certain concentration of lye into a specific container(Sandwich pot),after a certain period of time, remove and wash. Propeller Baptist alkali peeled mechanical(Used for peach), it has dip alkali box, clear drift Box. 淋碱法：热碱液喷淋到输送带上的果蔬上，淋过碱的果蔬进入转筒内，在冲水的情况下与转筒的边翻滚摩擦去皮。 Showed with lye：The hot lye spraying on fruits and vegetables to the conveyor belt, put the drenched alkaline fruits and vegetables into the tube , In the case of flushing with the side drum roll friction peeled. 刘灿 2009013037 注意事项: 碱液浓度 处理温度 处理时间 去皮时要调整碱液浓度，浓度降低，可加碱补充。 去皮后的原料需立即放入冷水中浸洗，防止碱液和 高温对原料继续作用。 Note: Alkali concentration Treatment temperature Processing time Peeled to adjust the alkali concentration,when the concentration reducing,can adding alkali to make it rise . Peeled raw materials shall immediately put into cold water immersion, and to prevent alkali and high temperature raw materials continue the role. 刘灿 2009013037 食工果蔬翻译作业第一章 [提要] 介绍果蔬的品质因素如色素类物质、风味物质、营养成分和质地因子对果蔬加工工艺及加工品的质量关系；果蔬加工保藏的物理方法、化学方法和生化方法原理；果蔬加工原料选择的原则；果蔬加工预处理方法和处理注意事项。 [Important concepts and terminology] Fruit and vegetable processing, processing characteristics of the raw materials, pigments of fruits and vegetables, fruit and vegetable flavor substances, fruit and vegetable nutrients, texture factor, food corrupted, food preservation method, pretreatment, semi-preserved 食工091 2009013034 高星 [教学目标] (1)了解果蔬原料的品质因素与加工保藏的关系。 (2)理解食品败坏的原因及食品加工保藏方法及其基本原理。 (3)掌握果蔬加工原料预处理的目的、基本工艺和注意事项。 (4)掌握工序间护色和半成品保存的方法及其原理。 [Questions for review] （1）Brief