HUBEI AGRICULTURAL SCIENCES ›› 2021, Vol. 60 ›› Issue (13): 110-113.doi: 10.14088/j.cnki.issn0439-8114.2021.13.022

• Storage & Processing • Previous Articles     Next Articles

Study on processing of Rosa sterilis slice of intermediate moisture

PAN Peng-ju1, LI Yu-qiang1, LI Dong-ping1, YANG Ling1,2   

  1. 1. College of Life Science,Southwest Forestry University,Kunming 650224,China;
    2. Key Laboratory for Forest Biotechnology in Universities of Yunnan Province,Southwest Forestry University,Kunming 650224,China
  • Received:2020-08-23 Online:2021-07-10 Published:2021-07-26

Abstract: In order to reduce the decay loss of Rosa sterilis' fruits after harvest, and obtain healthy food with nutritional value and unique flavor, the fruit slices of intermediate moisture were developed. The experiment were carried out with the fresh fruits based on microwave drying technique. The results showed that the satisfactory fruit slices of intermediate moisture was made from cut pieces after blanching for 90 s and then dehydrating by microwave intermittent drying. Its water content is 21.58% and water activity is 0.62, golden color, soft and tightness, with fresh fragrance of Rosa sterilis, and its vitamin C content is 1 664.25 mg/100 g.

Key words: Rosa sterilis, fruit slice of intermediate moisture, microwave drying technology

CLC Number: