Cherry tomato is a family of Solanaceae, also known as the sacred fruit, pocket tomato, its appearance is exquisite and lovely, sweet and sour, and is favored by consumers. In order to extend the shelf life of fruits and vegetables and increase the economic value of fruits and vegetables, the results of the production will be preserved. Candied fruit candied fruit is a food made from fruits and vegetables and processed by sugar. It is rich in various vitamins beneficial to the human body. China's traditional fruit is high in candy, with a sugar content of up to 75%. Excessive intake of sugar can easily lead to obesity and cardiovascular disease, so it is important to study low-sugar candy with sugar content below 50%.
At present, the evaluation of food texture mainly includes sensory evaluation methods and instrumental analysis methods. Because sensory evaluation has the ambiguity of language performance and feeling, and the same stimulus is difficult to identify, the application of texture analyzer and other instruments is used for food. In the PTA experiment, the food is compressed twice, and the process can simulate the chewing movement of the human mouth to obtain quantitative texture parameters such as hardness, adhesion and elasticity of the food. Foreign studies on the texture of nectarine, rice, bread and other foods are more in-depth. In China, Ren Zhaohui and other giant peak grapes were used as test materials. It was concluded that the multi-faceted analysis method can reflect the changes of grape fruit texture parameters. Wang Mingchun and other studies have found that the PTA index of the hardness, viscosity and chewiness of the inulin rice cake has a good correlation with the corresponding indicators of sensory evaluation. However, for the quality evaluation of fruit, the sensory evaluation method was used. Zhao Mei, Xiao Chunling and Liu Weihua all used sensory evaluation to evaluate the quality of cherry tomato preserved in different ways. Therefore, at present, the quality evaluation of cherry tomato fruit is mainly based on sensory evaluation, and the quality of cherry tomato has not been assessed by quantitative methods. In view of this, this paper conducts a sensory evaluation and TPA experiment on cherry tomato preserves made from different infiltration methods, and discusses the objective quantitative evaluation indicators for evaluating the quality of cherry tomato preserves, which effectively complements the sensory evaluation method and finds the cherry tomatoes. The fruit method is superior to the process parameters.
Fresh Garlic Description:
1) Size: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up
2) Transporting and storing temperature: -3 ~~ 0°C3) Supply period: all the year round.
a) Fresh garlic: early June to September.
b) Cold storing garlic: September. to next May.
4) Plump shaped bulbs offer full flavored cloves that have a purplish hue.
5) The shelf life is long and it can be stored for up to 9 months under proper conditions.
6) It can produce wonderful flavors and have the beneficial effect of reducing bacteria,
keeping the heart in good condition and immunity.
Packing:
1) Loose packing:a) 10kg/ctn
b) 20kg/ctn
c) 10kg/mesh bag
d) 20kg/mesh bag
2) Small packing:
a) 1kg/bag, 1kg x 10 bags/ctn
b) 500g/bag, 500g x 20 bags/ctn
c) 250g/bag, 250g x 40 bags/ctn
d) 200g/bag, 200g x 50 bags/ctn
e) 3pcs/bag, 10kg/ctn
f) 4pcs/bag, 10kg/ctn
g) 5pcs/bag, 10kg/ctn
h) 1kg/bag, 5kg/mesh bag
i) 500g/bag, 5kg/mesh bag
Fresh Garlic
Fresh Garlic,Fresh Peeled Garlic,Minced Fresh Garlic,Freezing Fresh Garlic
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