黄桃罐头加工工艺技术研究

Study on Processing Technology of Canned Yellow Peach

以黄桃为原料,对其进行预处理,利用护色处理、中温杀菌技术所得的产品色泽、滋味、气味、组织形态明显优于高温杀菌罐头的品质,营养损失少,且达到商业无菌要求。确定护色剂组合为0.9%EDTA-2Na,2%柠檬酸,1%NaHSO_3;过程为升温10 min,达到85℃,恒温杀菌10 min,再经过升温2~3 min,达到再次恒温杀菌温度92℃,杀菌10~12 min,然后快速降温10 min。

After pre-treatment, the yellow peaches are processed with color fixative and medium temperature sterilization, the finished products are significantly better than those processed by high temperature sterilization in color, flavor, smell and structure, the products are also featured by less nutrition loss and fulfilling the aseptic demands. The color fixative combination are determined as follows： 0.9% EDTA-2Na, 2% citric acid, 1% NaHSO3. The best sterilization condition is proved as： heating the temperature to 85℃ whthin 10 min firstly, retaining 10 min, then heating again to 92℃ in 2-3 min, retaining 10-12 min, decreasing the temperature rapidly in 10 min at last.