食工果蔬翻译作业第一章.pptVIP

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 4．酶法去皮：柑橘的瓤瓣，在果胶酶(主要是果胶酯酶)的作用下，可使果胶水解， 脱去囊衣。 Enzymatic peeled:Citrus pulp flap under the action of pectinase (mainly pectin esterase), allows the pectin hydrolysis, stripped peeled. 5．冷冻去皮：冷冻装置温度在－23℃一－28℃，用于桃、杏、番茄等。 Frozen peeled:Refrigeration equipment‘s temperature is －23℃一－28℃,For the peach / apricot, tomato. 6．真空去皮：桃、番茄。 Vacuum peeled：Peaches, tomatoes. 7．表面活性剂去皮：柑橘瓤衣去皮中取得明显的效果。0.05％的蔗糖脂肪酸酯，0.4％的三聚磷酸钠，0.4％的NaOH混合液在50-55℃下处理柑橘瓣2s，即可冲洗去皮。 Surfactant peeled:Citrus pulp peeled achieved significant results. 0.05％Sucrose fatty acid ester，0.4％Sodium tripolyphosphate ，0.4％NaOH mixture in 50-55 ℃ for processing citrus valve 2s，you can rinse the p