枇杷菠萝水果罐头的开发

Development of Canned L oquat Pineapple Fruit

以菠萝和枇杷为原料,白砂糖、柠檬酸为辅料,通过单因素试验和正交试验对枇杷与菠萝水果罐头的配方进行研究与优化,并确定最佳配方。其中,单因素试验主要有水果预煮时间对其口感的影响,白砂糖添加量的确定及柠檬酸添加量对其味道的影响。通过正交试验进一步确定其最佳组合。正交试验证明最佳组合为熬煮液汁液配比50%、预煮时间11 min、白砂糖20 g/100 g、柠檬酸0.8 g/100 g。对新产品进行质量指标检验,检验结果显示:感官质量符合要求,可溶性固形物25%,总酸0.45%,菌落总数40 CFU/100 mL,大肠杆菌6 MPN/100 mL。新产品符合质量要求。

Using pineapple and loquat as raw materials,adding sugar,citric acid as auxiliary materials,the formula of canned loquat and pineapple fruit by single factor experiment and orthogonal experiment is studied and optimized,and the best formula is determined.The single factor experiment mainly includes the effect of fruit pre-cooking time on its taste,the determination of the amount of citric acid and the amount of white granulation sugar on its taste.The optimal combination is further determined by orthogonal experiment.Orthogonal experiment shows that the best boiling liquid ratio is water 50%,precooking time 11 min,sugar 20 g/100 g,and citric acid 0.8 g/100 g.After inspection,the new product quality is qualified,the experiment results show that sensory quality is qualified and soluble solids 25%,the total acid is 0.45%,able plat count is 40 CFU/100 mL,and the Escherichia coli is 6 MPN/100 mL,which meets the quality requirement.