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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第12期206-208,共3页
Food Science
基金
国家星火计划(2002EA630016)
关键词
圣女果
罐头
工艺参数
成品品质
cherry -tomato
can
processing technology
quality of products
