低糖樱桃番茄脯的保形和保质研究

Researches on the shape and storage controlling of low sugar preserved cheery-tomato

经穿刺处理的樱桃番茄 ,用饱和氯化钙溶液浸泡 1.5h ,糖液中添加经胶体磨处理的海藻酸钠 6g/kg ,提高糖渍温度和采用分次加糖的工艺能显著改善产品的饱满度 ;栅栏因子食盐 2 0g/kg、柠檬酸 10g/kg、山梨酸钾和对羟基苯甲酸甲酯各 0 5g/kg ,真空包装和紫外线处理 。

Measures that punctured fresh cheery tomato were dipped in saturated CaCl 2 solution for 2 hours and 6 g/kg sodium alginate was added into the syrup and technology of high dipping temperature and thickness of syrup increased gradually could improve the shape of product. Hurdle factors including salt (20 g/kg), citric acid sodium (10 g/kg), potassium sorbate (0.5 g/kg), vacuum packing and irradiation with ultraviolet radiation for 30 seconds could prolong the storage of product.