番茄丁罐头加工工艺研究

Processing Technology of Canned Diced Tomatoes

以加工番茄为原料,对影响番茄丁罐头品质的漂烫、固化和杀菌等关键工艺进行研究。结果表明,漂烫温度95℃,漂烫时间60 s,氯化钙添加量5 g/kg,果胶酯酶添加量0.4 mL/kg,固化时间20 min,杀菌温度95℃,在该条件下生产的番茄丁罐头块形完整,品质明显得到提高。

This alticle selects the tomatoes to take rawmaterial. The effects of scalding, hardening and terilization conditions on processing of canned diced tomatoes are studied. The results show that the optimum process conditions are as follows： the scalding temperature 95 ℃, scalding time 60 s, pectin methlesterase 0.4 mL/kg, calcium chloride 5 g/kg, treatment time 20 min, sterilization 95℃. Under these conditions, the quality of canned diced tomatoes is significantly improved.