Research on Processing Technology of Cherry-tomato Can

Abstract

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

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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Research on Processing Technology of Cherry-tomato Can

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