糖水橘子罐头缩减率变化规律及固重控制

The Change Rule of Solids Weight Shrinkage of Canned Mandarin Orange in Syrup and How to Control the Solid Weight

实验比较了不同橘子原料、储藏温度、糖水浓度、杀菌工艺、柠檬酸添加量的条件下,加工生产的糖水橘子罐头,从加工到储藏过程中固形物重量缩减率的变化差异;结合生产经验分析,发现橘子罐头固重缩减率存在:橘瓣从杀菌开始进入快速缩减过程,冷却后储藏过程中缩减率P沿着一定的路径逐渐向最终缩减率Pe接近。储藏温度、糖液浓度、柠檬酸、杀菌工艺都可以在短期内影响缩减率P趋近最终缩减率Pe的速度。但在通常工艺条件下的糖液浓度、柠檬酸添加量、杀菌工艺对最终的缩减率Pe没有显著影响,原料对最终的缩减率Pe有显著影响。

In this paper, solids weight lose of canned orange were compared from processing to the storage in the aspects of material, storage temperature, concentration of sugar liquor, sterilization process, and citric acid. Combined with production processing, it was found that the shrinkage （P） of orange disc increased quickly during the sterilization process, and it increases along the certain path to final shrinkage （Pe） during storage after cooling process. Storage temperature, concentration of sugar liquor, citric acid, and sterilization process can influence short -term speed of shrinkage （P） approaching to the final shrinkage （Pe）. The experimental resuhs showed that the fi- nal shrinkage （Pe） is not significantly affected by the concentration of sugar liquor, citric acid as well as the sterilization process. It is significantly affected by the orange species.