Plums saj nyiam dab tsi?
Aug 31, 2026
Tso lus
Plum tsw yog qhov sib npaug, tsis yog xim xim
Feem ntau cov txiv hmab txiv ntoo siav ua ke cov txiv hmab txiv ntoo -zoo li lossis cawv txiv hmab- zoo li cov txiv hmab txiv ntoo nrog qab zib, muaj kua qaub thiab kua txiv hmab txiv ntoo ntau. Dub- liab plums feem ntau zoo li nplua nuj thiab mellow, liab plums feem ntau nyeem raws li ci thiab qab zib-tart, thiab daj plums tuaj yeem hnov qab zib, paj lossis maj mam tangy. Cov no yog cov lus piav qhia tseem ceeb hauv khw, tsis muaj kev cia siab rau qhov tshwj xeeb: tart dub cultivar tuaj yeem saj zoo dua li cov liab liab, thiab cov nqaij daj tuaj yeem zaum hauv qab xim liab lossis yuav luag dub.
Rau cov khoom khov khov, cov lus nug tseem ceeb tsis yog qhov xim twg qab zib tshaj plaws. Nws yog cov cultivar thiab ntau xa qhov yuav tsum tau Brix, acidity, aroma, tej yam ntawm daim tawv nqaij, xim, particle daim ntawv thiab thawed cwj pwm nyob rau hauv lub buyer lub tiag tiag daim ntawv qhia.
Xim muab kev taw qhia
Cov ntawv dub, liab thiab daj pab piav txog qhov zoo li thiab zoo li style, tab sis lawv tsis txheeb xyuas cov qoob loo, nqaij xim, kev loj hlob lossis qab zib - acid tshuav.
Cov tawv nqaij hloov qhov tiav
Cov nqaij yuav saj mos thiab qab zib thaum lub tev ntxiv sourness, me ntsis bitterness los yog qhuav hnov. Daim tawv nqaij- ntawm thiab tawv nqaij- cov khoom tshem tawm tuaj yeem ua tau txawv.
Lub freezing hloov kev ntxhib los mos ua ntej
Frozen plums khaws ib lub tart uas paub txog- qab zib profile, tab sis thawing softens lub cev nqaij daim tawv, tso kua txiv thiab yuav txo tau cov aromatic nqa.
Pom zoo rau daim ntawv thov
Ib qho dej haus, jam, bakery filling thiab yogurt npaj tsis xav tau tib lub plum. Ntsuam xyuas cov lus thov ntau hauv cov matrix tiag ua ntej kho qhov kev txiav txim.
Dab tsi tsim qhov saj ntawm plum?
Cov lus teb paub- qab zib thiab tart- yog qhov tseeb tab sis tsis tiav. Plum tsw yog los ntawm ntau lub teeb liab tuaj txog ua ke: yaj suab thaj, organic acids, volatile aroma compounds, phenolics hauv tev thiab nqaij, kua txiv hmab txiv ntoo, thiab kev ntxhib los mos. Qhov nyiaj tshuav tseem ceeb tshaj tus lej siab tshaj hauv ib kab. Lub siab -Brix txiv hmab txiv ntoo tseem tuaj yeem saj zoo dua thaum acidity tseem siab, thaum qis dua -acid plum tuaj yeem zoo li qab zib txawm nyob rau hauv ib qho me ntsis soluble- cov ntaub ntawv nyeem.
Ib tug phooj ywg- tshuaj xyuas kev tshawb fawb ntawm 86 plum accessions txheeb xyuas cov piam thaj, fructose thiab sucrose ua cov khoom qab zib loj, nrog rau malic thiab quinic acids muab ntau qhov kev xav qaub. Nws kuj pom tau hais tias phenolic tebchaw-xws li epicatechin thiab proanthocyanidins- pab piav txog astringency. Lub tev muaj ntau phenolics ntau dua li cov nqaij hauv cov kev kawm nkag. Qhov ntawd txhawb kev soj ntsuam tasting: tom ntawm daim tawv nqaij thiab thawj qhov kev xav yuav ci dua los yog qhuav dua li cov nqaij mos, qab zib uas ua raws li. Saib qhov qhib -accessKhoom noj khoom haus Chemistry: X plum flavour kawmrau cov ntsiab lus analytical.
Texture hloov kev nkag siab ib yam. Lub cev khov kho tso kua txiv maj mam thiab tuaj yeem ua rau acidity xav tias nkig. Ib tug puv puv, mos plum dej nyab lub qhov ncauj nrog kua txiv thiab yaj suab thaj, feem ntau muab ib tug rounder thiab ntau aromatic tswv yim. Qhov no yog vim li cas ob lub plums nrog cov tshuaj zoo sib xws tuaj yeem saj txawv thaum ib qho ruaj khov thiab lwm qhov yog meltingly ripe.
| Flavor tsav | Qhov koj pom | Kev lag luam txhais lus |
|---|---|---|
| Soluble qab zib | Qab zib, lub cev thiab siav - txiv hmab txiv ntoo impression | Siv Brix ua ib qho kev ntsuas ntau, ces saj nws hauv cov mis tiav lawm; Brix ib leeg tsis kwv yees qhov sib npaug. |
| Organic acids | Brightness, tang thiab ib tug huv tiav | Paub meej txog txoj kev sim thiab lub hom phiaj acidity lossis pH qhov twg daim ntawv qhia nyob ntawm kev rov ua dua. |
| Cov tawv nqaij phenolics | Tartness, lub teeb iab, astringency thiab darker xim | Qhia meej rau ntawm daim tawv nqaij - ntawm, tawv nqaij -txo lossis ua kom huv si raws li qhov xav tau ua tiav thiab pom. |
| Aroma compounds | Floral, txiv hmab txiv ntoo -zoo li, zib ntab, cawv- nyiam los yog cov ntawv ntsim | Ntsuam xyuas tus qauv ntawm qhov ntsuas kub tiag tiag thiab tom qab lub hom phiaj cua sov lossis tuav cov kauj ruam. |
| Firness thiab kua txiv | Crisp, succulent, mos, jammy los yog dej xaav | Match txiav, kom loj hlob thiab thaw txoj kev kom pom tau - thooj, puree, sauce los yog filling yuav tsum tau. |
UC Davis kuj tseem kho cov khoom soluble, acidity, lawv qhov piv, cov ntsiab lus phenolic thiab firmness raws li qhov ntsuas zoo rau plum txais. Nws tseem ceeb toom tias qhov chaw liab lossis tsaus nti tuaj yeem npog qhov kev loj hlob, uas yog lwm qhov laj thawj kom tsis txhob siv cov xim ntawm daim tawv nqaij raws li txoj kev lees paub. Lub tswv yim yog qhovUC Davis plum postharvest factsheet.
Xim tuaj yeem piav qhia ntau, tab sis nws tsis tuaj yeem pom zoo
Daim duab tuaj yeem paub meej tias cov txiv hmab txiv ntoo yog tsaus- tawv nqaij, liab- nqaij tawv lossis daj- nqaij. Nws tsis tuaj yeem tsim kom muaj qab zib, acidity, aroma, tswj lub qhov, thaw poob lossis tsw sib xws. Cov ntsiab lus no yuav tsum tau sau cov lus qhia tshwj xeeb, tus qauv sawv cev thiab cov qauv ntsuas pom zoo.
Siv cov duab los ua kom pom kev taw qhia, tom qab ntawd siv cov qauv ntau los pom zoo rau kev noj mov thiab ua tiav. Qhov kev faib no tiv thaiv qhov sib sib zog nqus - cov duab liab liab los ntawm kev cog lus tsis raug rau txhua qhov qoob loo, cog qoob loo lossis ntau ntau lawm.
Liab, dub thiab daj plums: qhov sib piv muaj txiaj ntsig
Qhov kev sib piv hauv qab no piav qhia txog kev hnov lus zoo, tsis yog txoj cai nyuaj. Lub npe khw muag khoom feem ntau yog hais txog daim tawv nqaij, tsis tau ib tug dub - ntshav plum tej zaum yuav muaj amber nqaij thiab ib tug liab - tawv plum tej zaum yuav daj, txiv kab ntxwv los yog liab nqaij. Txawm cov txiv hmab txiv ntoo los ntawm ib lub npe hu ua cultivar hloov raws li nws ripens. Kho lub rooj ua ib qho kev coj ua piv txwv thiab kev npaj daim ntawv thov.
| Pab pawg muag khoom | Hom tsw kev taw qhia | Daim tawv nqaij thiab xim cim | Muaj zog khov daim ntawv thov haum | Yuav ua li cas kom paub tseeb |
|---|---|---|---|---|
| Liab plums | Feem ntau ci, muaj kua thiab qab zib -tart; ib co liab- nqaij cultivars muab ib tug ntxaum berry -zoo li kev xav. | Cov tawv nqaij liab yuav npog daj, txiv kab ntxwv lossis liab nqaij. Daim tawv nqaij tuaj yeem muab cov npoo ntse thiab muaj txiaj ntsig zoo hloov xim. | Bakery fillings, compote, txiv hmab txiv ntoo npaj, liab- toned sauce, smoothies thiab pom cov txiv hmab txiv ntoo. | Cov tawv nqaij xim, Brix / acidity tshuav, tawv nqaij bitterness, los ntshav, txiav kev ncaj ncees thiab drip tom qab thawing. |
| Dub-ntsuab plums | Feem ntau nplua nuj, mellow thiab qab zib nrog cov cawv txiv hmab -zoo li lossis tsaus ntuj - txiv hmab txiv ntoo impression; ib co cultivars tseem distinctly tart. | Tsaus tev tuaj yeem ntxiv xim thiab phenolic tuav. Cov nqaij yuav yog amber, daj, txiv kab ntxwv los yog liab es tsis yog dub. | Jam, chutney, tsaus ntses, dej haus puree, bakery filling thiab cov khoom uas tau txais txiaj ntsig los ntawm cov xim sib sib zog nqus. | Tiag tiag nqaij xim, tev load, astringency, siav xim, puree yield thiab cultivar npe rau ntawm qhov kev. |
| Yellow plums | Yuav ua tau honeyed, floral, me me thiab muaj kua nrog ib tug maj mam tart tiav; qee hom daj me me yog cov acidic heev. | Lub teeb ntawm daim tawv nqaij thiab cev nqaij daim tawv khaws cia ib tug golden kev taw qhia tab sis tej zaum yuav xim av los yog dull yog hais tias kom loj hlob thiab ua tsis muaj zog. | Lub teeb- xim xim dej hauv qab, cov txiv hmab txiv ntoo daj sib xyaw, khaws cia, khoom qab zib thiab cov khoom qab zib uas tsis xav tau. | Cultivar tus kheej, kev loj hlob, aroma siv, browning, acidity thiab xim tom qab cua sov los yog thawing. |
Tus neeg yuav khoom uas thov tsuas yog "dub plum" yuav tau txais ib qho tsaus nti- txiv hmab txiv ntoo nrog cov txiv hmab txiv ntoo, cov txiv hmab txiv ntoo uas muaj xim liab, lossis cov txiv hmab txiv ntoo sib txawv ntawm ib lub caij mus rau lwm lub. Ntxiv rau qhov pom lub hom phiaj, cultivar los yog kev pom zoo sib npaug, nqaij xim, kev loj hlob kev coj noj coj ua thiab cov qauv siv rau cov lus qhia thaum cov kev sib txawv cuam tshuam rau cov khoom tiav.
Ripeness thiab cultivar tuaj yeem tshaj lub npe xim
Plums feem ntau ua sweeter thiab tsis tshua muaj acidic thaum lawv ripen, tab sis txoj kev tsis zoo ib yam rau txhua cultivar. Ib qho plum daj daj tuaj yeem saj ntsuab thiab qaub ntau dua li cov plum liab liab; ib qho siab -acid dub- ntshav ntau yam tuaj yeem khaws lub zog ua tiav txawm tias cov nqaij mos thiab qab zib. Cov ntaub ntawv khaws cia kuj tseem ceeb. Cov txiv hmab txiv ntoo uas zoo nkaus li xim tuaj yeem tseem tsis muaj qhov tsw qab, thaum tsis zoo tom qab sau qoob loo tuaj yeem ua rau muaj plua plav, sab hauv xim av lossis tsw qab.
Rau kev noj tshiab, me ntsis tawm los nyob rau hauv lub siab maj mam thiab huv si plum aroma yog cov txiaj ntsig zoo. Ib qho kev lag luam khov rau kev lag luam xav tau cov lus rov ua dua. Txhais tau qhov kev loj hlob zoo, qhov kev xav paub, thiab ntsuas ntsuas tau tsim nyog rau daim ntawv thov. "Sweet" yog xoob heev rau haus dej cawv; "zoo li plum flavour, dawb los ntawm off-flavor" yog xoob heev thaum tus neeg yuav khoom sib piv cov qauv muag khoom tsim.
Ib qho kev qhia muaj zog tuaj yeem xav tau lub npe hu ua cultivar lossis pom zoo sib npaug, ntau ntau -Brix tshwj xeeb tshwm sim los ntawm txoj kev pom zoo, cov txheej txheem acidity lossis pH thaum muaj feem cuam tshuam, daim tawv nqaij - ntawm lossis tawv nqaij - tshem tawm cov lus, thiab kev pom zoo los ntawm cov qauv khaws cia. Nws tseem yuav tsum ua kom muaj chaw rau kev ua liaj ua teb sib txawv: lub hom phiaj siv tau yog kev tswj hwm ntau yam thiab ua tiav zoo ib yam - cov khoom ua tau zoo, tsis yog kev thov tias cov txiv hmab txiv ntoo coj zoo li cov khoom siv hluavtaws.
Cov xim nqaij tawv tsim nyog nws txoj kab. Cov tawv nqaij liab tsis lav cov nqaij liab, thiab dub - cov tawv nqaij liab tsis lav qhov tsaus ntuj. Yog tias xim nqa mus rau yogurt, dej haus, sau lossis muag muag kev nthuav qhia, pom zoo rau cov xim thawed thiab ua tiav cov xim hauv cov matrix tiag tiag es tsis pom zoo rau tag nrho cov duab txiv hmab txiv ntoo tshiab.
Sib piv cov khoom khov thiab cov txiv hmab txiv ntoo thawed ua ke. Xim, dawb- mob ntws, tso kua txiv, cuam tshuam ntawm daim tawv nqaij thiab qhov ntsuas qhov tsw qab ntau npaum li cas cuam tshuam rau daim ntawv thov kev pom zoo.
Kev khov ua kom lub plum yog tus kheej tab sis hloov li cas nws tuaj txog
Kev khov tsis tig liab, dub lossis daj plum rau hauv tsev neeg txawv. Ib qho khoom noj uas tsim nyog yuav tsum tseem xa cov plum qab zib thiab acidity. Qhov kev hloov ua ntej yog cov qauv. Kev tsim dej khov ua rau qee cov phab ntsa ntawm tes, yog li cov txiv hmab txiv ntoo ua softer thiab tso kua dej thaum thawing. Cov tsw yuav zoo li muaj zog dua hauv cov kua txiv hmab txiv ntoo zoo thaum lub cev tsis zoo.
Kub hloov kev nkag siab thiab. Cov khoom noj txias heev tsis hnov tsw tsw thiab qab zib, thaum acidity tuaj yeem tseem ceeb. Ib qho dej khov plum tau saj ncaj qha los ntawm qhov txias cia tuaj yeem zoo li tsis muaj ntxhiab tsw thiab ntse dua li qub ntau tom qab tswj thawing. Conversely, cua sov lub puree los yog filling tso tawm aroma thiab tsim ib tug fuller, siav, jammy profile. Ntsuas ntawm qhov kub thiab txias theem ua haujlwm uas tus neeg siv khoom yuav tau ntsib.
Kev khov kuj hloov pauv tus nqi ntawm kev ntxhib los mos. Ib tug softened thawed ib nrab yog tsis muaj zog rau ib tug tshiab garnish tab sis pab tau nyob rau hauv jam, puree, sauce, smoothie, compote thiab ntau bakery fillings. Cov lus nug raug yog seb cov qauv hloov pauv puas yog ib feem ntawm cov khoom xav tau. Peb cov ncauj lus kom ntxawsplum freezing phau ntawv qhianpog cov ntawv thiab thaw kev txiav txim siab; nplooj ntawv no ua kom pom tseeb ntawm saj thiab xaiv.
Dej qab zib yog txiav txim siab tom qab dilution
Lub plum uas saj zoo li ib nrab thawed tuaj yeem ua tsis muaj zog tom qab dilution, ntxiv mis nyuj los yog hloov kho sweetener. Cov tawv nqaij tsaus tuaj yeem muab cov xim uas xav tau, tab sis ntau dhau ntawm cov khoom tev lossis phenolic tuav tuaj yeem ua rau haus dej ntxhib.
Pom zoo puree yield, Brix, acidity, xim, sieve los yog refining tshwm sim, thiab cov dej tiav lawm tom qab nws tiag tiag kev kho cua sov thiab tuav lub sij hawm. Ib lub rooj zaum tasting ntawm zoo huv si puree tsuas yog qhov pib taw tes.
Qhov twg plum tsw haum rau txhua daim ntawv thov khov?
Daim ntawv thov haum nyob ntawm qhov sib piv, xim, kev ntxhib los mos thiab txheej txheem. Lub siab -acid plum tuaj yeem ua tau zoo heev hauv cov khoom qab zib qab zib puv vim tias qab zib thiab cov hmoov txhuv nplej siab ua kom lub ntsej muag. Tib cov txiv hmab txiv ntoo tej zaum yuav nruj heev nyob rau hauv ib tug maj mam sweetened yogurt. Lub plum daj daj tuaj yeem ua rau lub hauv paus dej huv tab sis xav tau cov kua qaub rau lub ntsej muag jam. Pib nrog cov khoom tiav, tom qab ntawd ua haujlwm rov qab rau cov txiv hmab txiv ntoo.
| Daim ntawv thov | Siv tau cov lus qhia | Daim ntawv xav tau | Kev tsom xam |
|---|---|---|---|
| Jam thiab txiv hmab txiv ntoo kis | Pronounced plum cim nrog txaus acidity kom nyob twj ywm cus ciav tom qab qab zib | Halves, pieces, tawg txiv hmab txiv ntoo los yog puree; daim tawv nqaij- thaum muaj xim thiab rustic cim pab | Txiv hmab txiv ntoo-rau- qab zib piv, qhov kawg soluble solids, acidity, teeb, tev kev nkag siab thiab txias tsw |
| Bakery filling | Qab zib -tart profile uas muaj sia nyob qab zib, hmoov txhuv nplej siab, rog thiab ci | Dices, slices, halves lossis tswj cov khoom tawg raws li pom tau -particle xav tau | Drip, thickener xav tau, ci poob, xim los ntshav, particle ciaj sia taus thiab tsw tom qab txias |
| Haus dej thiab smoothie | Huv si aroma thiab acidity uas nyob twj ywm pom tau tom qab dilution los yog blending | Pitted pieces rau blending los yog refined puree rau ib tug smoother system | Puree yield, sieve tshwm sim, dilution nkhaus, pH, xim, sediment thiab pab - kub tsw |
| Yogurt thiab mis nyuj npaj | Hloov fruitiness nrog tswj acidity thiab tsis hnyav tev tag | Txiav txiv hmab txiv ntoo npaj, puree los yog refined txiv hmab txiv ntoo puag | Acid tshuav nyob rau hauv cov mis nyuj matrix, kev sib cais ntawm cov ntshav, xim tsiv teb tsaws, particle ncua kev kawm ntawv thiab txee-lub neej tsw |
| Sauce, glaze thiab chutney | Deeper qab zib- qaub profile uas tuaj yeem sawv ntawm ib sab ntawm ntsev, txuj lom, vinegar los yog cov khoom xyaw savory | Txiav pieces los yog puree; daim tawv nqaij- rau xim, ua kom zoo dua thaum yuav tsum tau txheej txheej | Siav aroma, txo yield, pumpability, txheej, xim thiab tsw tom qab reheating |
| Khw muag khoom khov txiv hmab txiv ntoo | Siv tau qab zib -tart tsw nrog huv aroma thiab ntxim nyiam xim | Dawb - ntws pitted halves, hlais lossis tsuav | Daim ntawv qhia txog tus kheej, kev sib cais, kev tawg, Frost, qhov tawg tawg, daim ntawv qhia cov lus qhia thiab cov neeg siv khoom- siv kev ua tau zoo |
Qhov kev xaiv ua lag luam muaj zog tshaj plaws yog feem ntau tsis yog plum nrog lub siab tshaj plaws qab zib. Nws yog qhov ntau uas nws qhov tsw tseem tshuav tom qab tus neeg yuav khoom tag nrho cov qauv thiab cov txheej txheem. Yog hais tias jam mis ntxiv cov suab thaj ntau, acidity yuav yog cov khoom muaj nqis tsawg. Yog tias cov khoom siv mis nyuj muaj cov suab thaj me me, cov kua qaub uas muaj kua qaub yuav yooj yim dua los tswj. Yog hais tias cov txiv hmab txiv ntoo yog milled, them rau zoo tag nrho cov halves ntxiv me ntsis nqi; qhov tswj, tsw, xim thiab usable tawm los tseem ceeb dua.
Yog xav paub ntxiv - xaiv cov txheej txheem khov, siv peb phau ntawv qhiayuav ua li cas nrog khov plums. Nws npog thaw theem, tswj kev ya raws thiab cov khoom tsim yam tsis muaj qhov sib piv qhov sib piv qhov tsw.
Daim ntawv khoom hloov pauv yam uas tus neeg yuav tau saj
Ib qho piv txwv tag nrho lossis ib nrab nthuav tawm cov tawv nqaij, nqaij thiab kev ntxhib los mos sib cais. Ib tug tsuav nce txiav nto thiab thaws sai heev. Puree integrates lub tev load, nqaij thiab tso kua txiv rau hauv ib qho system. Tib ntau tuaj yeem zoo li tawv nqaij - ntawm puree dua li cov nqaij tev.
Nug seb hom ntawv twg yog IQF, thaiv - khov, crushed los yog pureed; seb cov txiv hmab txiv ntoo yog pitted; thiab seb daim tawv nqaij puas tau khaws cia, txo lossis tshem tawm. Txhais txiav qhov loj me thiab kam rau ua thaum pom cov khoom tseem ceeb.
CovGreenLand-cov khoom noj khov plum ntau yamyog qhov chaw pib lag luam rau daim ntawv tam sim no thiab cov qauv sib tham.
Pom zoo kom khov plum ntau hauv rau theem
Lub npe xim tuaj yeem pib sib tham; nws yuav tsum tsis txhob ua kom tiav qhov kev txiav txim yuav khoom. Siv cov kab lus hauv qab no thaum tsw cuam tshuam rau hom kev cog lus lossis lub Hoobkas qauv.
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1. Txhais cov khoom tiav - cov hom phiaj
Piav qhia txog daim ntawv thov, kev pab kub, qib qab zib, acid kam rau ua, xav tau xim thiab kev ntxhib los mos. "Rau bakery" tsis txaus: pom tart topping thiab milled qab zib filling xav tau cov txiv hmab txiv ntoo sib txawv. Qhia seb lub plum yuav tsum nyob twj ywm sib txawv, ua lub hauv paus du los yog tsuas yog muab cov xim thiab acidity.
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2. Kho tus kheej thiab daim ntawv
Paub meej tias lub npe hu ua cultivar lossis pom zoo sib npaug thaum muaj, ntxiv rau cov tawv nqaij thiab nqaij xim, kev coj noj coj ua, pitting raws li txoj cai, daim tawv nqaij, txiav, IQF lossis thaiv hom, thiab ntxiv - qab zib. Yog tias qhov kev thov siv tsuas yog xim liab, dub lossis daj, thov tus neeg sawv cev piv txwv ua ntej kho daim ntawv lo ua tus cim tsw.
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3. Sau cov xwm txheej khov
Tshawb xyuas kev sib cais, qhov dej khov, clumping, xim, tawg, lub cev qhuav dej, pom qhov tsis xws luag thiab qhov tawg tawg. Yees duab tus qauv nrog nws tus kheej ntau. Cov txiaj ntsig tasting yog qhov nyuaj rau kev txhais yog tias tus qauv muaj ib nrab thawed, refrozen los yog tuaj txog nrog cov ntim khoom puas.
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4. Thaw los ntawm txoj kev pom zoo
Kho cov qauv hnyav, thaw kub, lub sij hawm, tshuaj ntsuam los yog lub thawv, lub sij hawm ntws thiab ntsuas cov txiv hmab txiv ntoo thiab kua txiv zoo. Saj cov nqaij thiab tawv nqaij sib cais thaum cov tawv nqaij cuam tshuam, ces saj lawv ua ke. Sau cov aroma, qab zib, acidity, astringency, off-flavor, texture thiab drip es tsis yog cia siab rau ib qho adjective.
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5. Ntsuas dab tsi tswj cov qauv
Siv Brix, acidity, pH, puree yield, sieve poob, poob poob, particle loj lossis xim ntsuas qhov tsuas yog qhov lawv txhawb qhov kev txiav txim siab tiag tiag. Sau cov qauv thiab qhov kub thiab txias. Tus lej uas tsis muaj txoj hauv kev yog qhov nyuaj rau kev tsim tawm, thiab qhov tshwm sim Brix yam tsis muaj acidity tuaj yeem ua rau pom qhov tsis zoo.
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6. Khiav daim ntawv thov mus sib hais
Siv cov khoom qab zib npaj, mis nyuj, hmoov txhuv nplej siab, rog, txuj lom, cua sov, sib tov, sau thiab tuav cov xwm txheej. Ntsuas cov khoom ntawm qhov muag lossis kev pabcuam, tsis yog thaum kub ntawm lub rooj ntev zaum. Pom zoo tus qauv, sau cov lus qhia thiab kev lees paub ua ke, tom qab ntawd khaws cov ntaub ntawv rov ua dua - ntau qhov sib piv.
Kev sim ua khob cij yuav tsum txiav txim lub plum tom qab sib tov, tso, ci thiab txias. Flavor balance, tso kua txiv thiab particle ciaj sia taus yog kev txiav txim siab txuas.
Frozen plum buyer checklist
Tsim RFQ nyob ib ncig ntawm daim ntawv thov tiav. Nug rau cov khoom npe, cultivar los yog kev pom zoo sib npaug, tawv nqaij thiab nqaij xim, kev loj hlob kev taw qhia, pitting daim ntawv, daim tawv nqaij, txiav los yog puree daim ntawv, IQF los yog thaiv mob, cov khoom tshaj tawm, thiab lub tswv yim Brix thiab acidity mus kom ze. Ntxiv me me kam rau ua, lub qhov - fragment control, defect limits, txawv teb chaws -khoom siv, free-flowing yuav tsum tau, thiab pom zoo thaw los yog daim ntawv thov xeem.
Kev ntim khoom yuav tsum txheeb xyuas lub hnab sab hauv, thawv, qhov hnyav, daim ntawv lo lus, ntau coding, pallet qauv thiab tus kheej -label artwork xav tau. MOQ thiab lub sijhawm ua haujlwm yog nyob ntawm daim ntawv ntawm cov khoom, cov qoob loo muaj, kev teem sijhawm ntau lawm, pob customization thiab kev npaj zaub mov xa tuaj; thov kev pom zoo rau qhov kev txiav txim tiag tiag es tsis yog kho lub vev xaib dav dav li universal.
Paub meej tias cov ntaub ntawv teev ua ntej ntau lawm. Nyob ntawm kev ua lag luam thiab kev pom zoo, nws yuav suav nrog kev kos npe tshwj xeeb, COA, cov ntawv xeem, daim ntawv teev npe, daim ntawv them nqi, cov ntaub ntawv taug qab, keeb kwm lossis cov ntaub ntawv noj qab haus huv, kev txhawb nqa daim ntawv pov thawj thiab cov ntaub ntawv pov thawj. Daim ntawv pov thawj npe ib leeg tsis txaus; tus tuav tam sim no, cov khoom lag luam thiab kev siv tau yuav tsum tau ua kom haum rau qhov kev txiav txim yuav tsum tau ua.
Rau kev tuav khov, siv daim ntawv cog lus, daim ntawv lo thiab lo lus uas yuav tsum tau ua raws li kev tswj xyuas. GreenLand-cov nplooj ntawv zaub mov feem ntau siv ntawm lossis qis dua -18℃rau khov thiab thauj. Thaum tau txais, kos lub foob, thawv, hnab ntim sab hauv, cov ntawv lo, cov lej ntau, cov khoom kub los ntawm txoj kev pom zoo, qhov chaw ntub dej los yog crushed, clumping thiab lwm yam thaw-refreeze indicators. Cais tawm thiab sau cov lus ceeb toom ntau ua ntej txiav txim siab tso tawm.
Kev xaiv yuam kev
Yuav cov xim tsaus
Cov tawv nqaij tsaus tuaj yeem txhawb cov xim, tab sis nws tsis ua pov thawj cov nqaij qab zib, tsis tshua muaj acidity lossis ua tiav qhov ntxoov ntxoo. Pom zoo nqaij xim thiab siav los yog sib xyaw xim sib cais.
Xaiv ntawm Brix ib leeg
Perceived sweetness nyob ntawm acidity, aroma thiab matrix teebmeem. Ua ke txoj kev pom zoo Brix nrog acidity thiab ua tiav -cov khoom lag luam kev sim siab.
Ignoring lub tev
Peel tuaj yeem ntxiv cov xim liab txaus nyiam- xim liab thiab cov cim plum tshwj xeeb, tsis tau nws tuaj yeem ntxiv flecks, iab lossis astringency. Txhais cov txheej txheem ntawm daim tawv nqaij thiab kho kom zoo.
Tasting tsuas yog nyob rau hauv chav tsev kub
Txias suppresses aroma thiab qab zib; cua sov hloov aroma tso tawm thiab concentration. Txiav txim lub plum ntawm qhov ua tiav tiag tiag thiab ua haujlwm kub.
Them rau qhov tsis ncaj ncees lawm qib
Intact premium halves teeb meem hauv pom toppings. Lawv ntxiv tus nqi me me hauv cov kua ntses uas muaj qhov tsw, siv tau cov txiaj ntsig thiab kev tswj lub qhov taub.
Pom zoo ib qho piv txwv tsis raug
Sau ntau, qauv mob, xeem txoj kev thiab cov qauv. Txwv tsis pub, cov khoom xa tuaj tom ntej tsis tuaj yeem muab piv nrog qhov kev txiav txim siab uas tau txais kev pom zoo.
FAQ txog dab tsi plums saj nyiam
Puas yog plums dub sweeter dua plums liab?
Dub plums feem ntau piav raws li mellow lossis qab zib, thaum cov plums liab feem ntau piav qhia tias ci dua thiab qab zib dua -tart. Qhov ntawd yog ib txoj kev nyiam, tsis yog txoj cai. Cultivar, ripeness, nqaij xim thiab acidity tuaj yeem thim qhov sib piv. Rau kev lag luam kev txiav txim, sib piv cov neeg sawv cev ntau los ntawm Brix, acidity, kev cuam tshuam ntawm daim tawv nqaij thiab ua tiav- cov khoom sim es tsis pom zoo qhov qab zib ntawm cov xim ntawm daim tawv nqaij.
Yellow plums saj zoo li cas?
Ripe yellow plums tuaj yeem saj honeyed, floral, muaj kua thiab maj mam tangy. Cov txiv hmab txiv ntoo daj me me tuaj yeem ua tau zoo dua, thiab cov txiv hmab txiv ntoo tsis qab tuaj yeem saj qaub lossis ntsuab. Lawv cov xim sib dua yog qhov muaj txiaj ntsig zoo hauv cov dej haus kub, khaws cia thiab cov khoom noj qab zib uas tsis xav tau xim liab - xim liab.
Vim li cas plum daim tawv nqaij saj qaub los yog iab?
Plum tev tuaj yeem muaj cov kua qaub thiab phenolic ntau dua li cov nqaij, yog li nws yuav saj zoo dua, iab me ntsis los yog astringent. Cov nyhuv hloov los ntawm cultivar thiab maturity. Hauv kev ua, ua kom cov tawv nqaij tuaj yeem ntxiv cov xim thiab plum tus kheej; tshem tawm los yog ua kom zoo nws tuaj yeem tsim kom muaj kev sib tw, softer tiav.
Puas khov plums saj txawv ntawm cov plums tshiab?
Frozen plums khaws cov khoom qab zib uas paub zoo -tart plum profile, tab sis kev hloov pauv. Cov nqaij thawed yog softer thiab tso kua txiv hmab txiv ntoo, cov txiv hmab txiv ntoo txias heev tuaj yeem zoo li tsis muaj ntxhiab thiab tsis qab zib, thiab cua sov tuaj yeem tsim kom muaj qhov puv puv lossis jammy. Saj tus qauv ntawm qhov ntsuas kub thiab cov txheej txheem siv los ntawm cov khoom kawg.
Cov xim plum twg yog qhov zoo tshaj plaws rau jam lossis bakery filling?
Tsis muaj ib qho xim yog qhov zoo tshaj plaws. Jam feem ntau tau txais txiaj ntsig los ntawm kev hais tawm plum tsw thiab txaus acidity kom nyob twj ywm tom qab qab zib. Bakery filling xav tau tsw uas muaj qab zib, hmoov txhuv nplej siab thiab cua sov, ntxiv rau kev tswj cov kua txiv hmab txiv ntoo. Xaiv los ntawm cultivar los yog ntau profile, nqaij thiab tawv nqaij xim, Brix / acidity tshuav, daim ntawv thiab daim ntawv thov mus sib hais.
Tus neeg yuav khoom puas tuaj yeem hais qhia khov plum tsw los ntawm xim ib leeg?
Tsis yog. Xim tuaj yeem txhais cov kev taw qhia pom, tab sis nws tsis ntseeg tau tias cov xim nqaij tawv, qab zib, acidity, aroma lossis astringency ntawm daim tawv nqaij. Lub zog khov plum specification suav nrog cultivar lossis pom zoo sib npaug, kev loj hlob, tawv nqaij thiab nqaij xim, tawv nqaij, Brix thiab acidity txoj kev uas cuam tshuam, pitting, daim ntawv, kam rau ua thiab daim ntawv thov kev pom zoo qauv.
Tau qhov twg los Frozen Plums nrog GreenLand- zaub mov
GreenLand- zaub mov yog tus kws tshaj lij cov khoom noj khov thiab cov chaw tsim khoom hauv Suav teb, muab lub Hoobkas- cov khoom muag ncaj qha rau cov neeg xa khoom, cov chaw tsim khoom noj khoom haus, cov chaw muag khoom noj khoom haus, thiab cov phiaj xwm ntiag tug- daim ntawv lo.
Xa cov qauv khoom, specification, ntim, kom muaj nuj nqis, daim ntawv thov, qhov chaw, ntiag tug -label xav tau, thiab cov ntaub ntawv thov. suav nrog cov xim uas nyiam los yog kev coj noj coj ua, qhov xav tau ntawm pitting, daim tawv nqaij txheej xwm, Brix los yog acidity lub hom phiaj, thiab cov qauv kuaj thaum tsw yog qhov tseem ceeb.