摘要
草莓果肉软化是影响草莓罐头质量的主要原因之一 ,这与工艺处理及保藏过程中草莓果肉中多糖物质的变化有关。研究表明 ,热烫处理温度达到 80～ 90℃且处理时间在 2 0min以上 ,会严重破坏草莓果肉的硬度。如在草莓罐头中加入 0 .1g/kg的海藻酸钠于 40℃下进行真空渗透处理 ,然后再加入 0 .0 4g/kg的氯化钙于 2 0℃下进行真空渗透处理可以显著提高草莓罐头固形物的硬度。
The softness of strawberry flesh is the main reason to influence the quality of canning strawberry, which is related to the changes of polysaccharide materials in strawberry flesh during technical treatment and storage. The experiment showed that heating the strawberry at 80～90℃ more than 20 min make the strawberry soft. If strawberry cans were added 0.1 g/kg Condium Aalginate at under 40℃, and then added 0.04 g/kg Calciium Chloride and treated with vacuum penetration treatment at under 20℃, it can improve the hardness of canning strawberry.
出处
《河北职业技术师范学院学报》
2000年第4期9-11,共3页
Journal of Hebei Vocation-Technical Teachers College
