摘要
以红艳樱桃品种为材料,通过不同处理方法和工艺条件,进行制罐试验的结果表明:经过0.2%NaHSO3护色30min后,注入35%糖和0.15%柠檬酸的混合填充液,加热至罐中心达到75℃后立即封罐,采用常压灭菌法灭菌10min,用流水迅速使罐冷却到20℃左右,制成的产品,果块色泽淡黄,汤汁清亮,酸甜可口,商品价值高。
Different treating methods and technical conditions that sweet cherry processed were studied. The products have light yellow fruits, bright soup, suitable taste in sweetness and acid and disinfectant result well. Firstly 0.2% NaHSO3 solution was used to dip sweet cherry thirty minutes. Secondly, 35% sugar and 0.15% lemon were added into it, and heated it to its centre temperature reaching seventy-five cantigrate before covering it. Thirdly, use normal presser to disinfect for ten minutes, take it out and cool it to twenty centigrade as quickly as possible, and preserve it at that temperature.
出处
《食品科技》
CAS
北大核心
2004年第9期33-35,共3页
Food Science and Technology
