摘要
本文提出采用耐蒸煮铝塑复合薄膜袋新型包装材料,高酸(PH<3.7)低糖(12～16％)液体保护的配方,真空包装,最低热杀菌,常压快速冷却等工艺,生产软包装水果罐头。对主要配方的构成与工艺参数如杀菌公式、封口真空度、糖液含量等进行了单因素、多因素二次旋转组合设计试验,通过电子计算机综合分析、模拟,建立数学模型,确定最佳工艺参数。
This paper deals with how to make retort pouch fruits by adopting techniques of high acid(PH<3.7)and low sugar (12～16％) with liquid protection condition, vacuum packaging (pressure 0.021～0.034MPa) ,minimum thermal process and fast cooling under normal pressure etc. Besides, signal factor and multiple factors design experiments were made among the main formulas, technological parameters (such as scheduled process,sealed pressure and sugar contents).Bycom puteranalysis and imitation, the mathematical patterns have been built, the optimum processing technique and technological parameters have been abtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第3期12-19,7,共9页
Science and Technology of Food Industry
关键词
软包装
水果罐头
罐头
工艺
retort pouch fruits
retort pouch
vacuum packaging
minimum thermal process
fast cooling
