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Position: Home > Articles > Research on Processing Technology of Cherry-tomato Can FOOD SCIENCE 2004,25 (12) 206-208

圣女果罐头加工工艺的研究

作  者:
肖春玲;李青萍
单  位:
山西师范大学食品科学与工程系
关键词:
圣女果;罐头;工艺参数;成品品质
摘  要:
对影响圣女果罐头品质的烫漂、硬化、抽空和杀菌等关键工艺及工艺参数进行了研究。结果表明:烫漂时间1min,温度105℃;采用δ-葡萄糖酸内酯,硬化浓度为3%,硬化时间为4h;25%的糖液,0.8%的柠檬酸,0.3%的羧甲基纤维钠,抽空6min;100℃下杀菌半30min,所制得的成品品质最佳。
译  名:
Research on Processing Technology of Cherry-tomato Can
作  者:
XIAO Chun-ling,LI Qing-ping(Department of Food Science and Engineering,Shanxi Normal University,Linfen 041000,China)
关键词:
cherry -tomato;can;processing technology;quality of products
摘  要:
The effects of blanching、hardening、sugar-dipping、sugar- and kill were studied on the processing technology of cherry -tomato can. The results showed that blanching at 105℃ for 1 min, harding by 3% of glucono-delta-lactone for 4h,vacaum- soak by 25% sugar, 0.8% citric acid, 0.3% cmc-Na for 6 min and kill 0.5h at 100℃. The cherry-tomato can showed that it is nutritious and good for health function.

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