食品科学 ›› 2004, Vol. 25 ›› Issue (12): 206-208.
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肖春玲, 李青萍
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XIAO Chun-Ling, LI Qing-Ping
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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。
关键词: 圣女果, 罐头, 工艺参数, 成品品质
Abstract: 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.
Key words: cherry -tomato, can, processing technology, quality of products
肖春玲, 李青萍. 圣女果罐头加工工艺的研究[J]. 食品科学, 2004, 25(12): 206-208.
XIAO Chun-Ling, LI Qing-Ping. Research on Processing Technology of Cherry-tomato Can[J]. FOOD SCIENCE, 2004, 25(12): 206-208.
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