山楂罐头褪色因素与护色研究

Study on the Factors Caussing Discoulouration and Protecting Colour of Canned Haw

分析了影响山楂罐头褪色的一些因素，指出罐头果皮中红色褪去的主要原因是由于罐头在加工和贮藏过程中山楂红色素溶解出来造成的。在此基础上研究了山楂罐头护色的方法，并取得了一定的效果。

Some factors caussing discolouration of canned haw are reported. It indicates that the discoloured cause of red colour in fruit skin of canned haw are essentially in solution of its colour during the processes of canning and storage' On the basis of this, some methods are investigated and achieved a certain effects for protecting colour of canned haw.