糖水西瓜罐头研制

STUDY OF CANNED WATERMELON WITH SYRUP

在西瓜罐头的生产过程中，采用抽空工艺代替预煮，抽空液中添加适量Ｃａ￣（２＋），抽空时真空度为９０６５９．０Ｐａ，抽空时间５～１０ｍｉｎ。该法不仅可减少营养损失而且可避免预煮工艺中易产生的“煮熟味”，同时瓜块组织中空气的排除，加速了Ｃａ￣（２＋）及糖渗透，缩短瓜块硬化时间，增加瓜块嫩脆质地与色泽，并且在配制的汤汁中适量添加β─ＣＤ，Ｖｃ及柠檬酸，β─ＣＤ的疏水性空腔具有分子微胶囊性质，可包接掩盖加工中产生的“煮熟味”．采用该工艺生产出的西瓜罐头在色泽、滋味、风味、口感等感观上均达到了满意的结果。

It is studied that the blanch is replaced by evacuation in the process of caiined watermelon and suitable amount of Ca￣(2+)are added to the evacuating soiution. The vacuum ofevacuation is controlledat 90 659. 0 Pa and the time ofevacuation at 5～10 min.Themethod not only decreases the losses of nutrition but also at,oids producing the ″cookedtaste″in the blanch. The elimination of air from pulp structure of water melon acceler-ates the penetration of Ca￣(2+)and syrup,decreases the hardening time and improves thetender and crisp texture and color.On the other hand,additives such as β-CD,Vc,citricacid add properly to the prepared Syrup. The hydrophobic hole of β-CD has the charac-ter of molecular micro-capsule and masks the ″, cooked taste″ produced by the process.The canned water melon using this technology gets the satisfied results in the sensoryqualities of color,taste,flavor and texture.