糖水西瓜罐头的研制

糖水西瓜罐头的研制柏桂英郑州轻院４５０００２１引言西瓜一般七、八月份集中上市。运输、鲜藏困难,难以满足人们常年对西瓜的需求。为此研制出了质优价廉的糖水西瓜罐头等西瓜系列产品。２制作方法２．１原辅料２．１．１西瓜：新鲜饱满、肉质鲜红致密（郑杂五号、金钟...     

红烧泥鳅罐头的研制

泥鳅,分布于我国各地的河湖池塘、沼泽田沟,近年也有人工养殖。其形态近似圆筒形,黄褐色或灰黑色,身上斑驳地散布着小黑点,尾鳍圆形,口小鳞细。泥鳅属鱼纲,可是离水后却安然无恙,其因是它能进行肠呼吸。在鱼类中,泥鳅离水后的存活率和存活的时间均是数一数二的。这就给泥鳅的工业化加工带来了极大的便利。泥鳅是一种营养丰富的鱼类,所含的蛋白质比鲤、青、草等鱼类都高,每100g泥鳅肉中含水分73.5g,蛋白质22.6g,脂肪2.9g,热量489.9kJ,钙51mg,磷154mg,铁3mg,     

糖水什锦瓜果罐头的研制

本文对糖水什锦瓜果罐头的加工工艺及风味保持等问题进行了探讨,确定了合适的工艺条件,并制订了相应的产品标准。按本工艺生产的糖水什锦瓜果罐头具有良好的品质。      

绿色无污染糖水樱桃罐头的研制

以红艳樱桃品种为材料,通过不同处理方法和工艺条件,进行制罐试验的结果表明:经过0.2%NaHSO3护色30min后,注入35%糖和0.15%柠檬酸的混合填充液,加热至罐中心达到75℃后立即封罐,采用常压灭菌法灭菌10min,用流水迅速使罐冷却到20℃左右,制成的产品,果块色泽淡黄,汤汁清亮,酸甜可口,商品价值高。     

AN ANTHOCYANIN COMPLEX ISOLATED FROM THE SYRUP OF CANNED BLUEBERRIES

SUMMARY -The addition of 5 vol ethanol to syrup from canned blueberries caused the precipitation of a blue-colored anthocyanin complex. The complex, which readily redissolved in water, was decomposed under strongly acid conditions. The complex contained glycosides of the antho-cyanidins, delphinidin and petunidin. It also contained a high proportion of a polysaccharide resembling pectin and a small proportion of proteinaceous material. Cations detected by X-ray fluorescence spectroscopy included: aluminum (0.13%), calcium (0.13%), iron (0.12%) and potassium (0.67%). Tin was not detected in the complex. There was some evidence that the complex also contained leucoanthocyanins. The results of ultracentrifugation studies suggested that the molecular weight was between 77,000,000 and 490,000,000.     

调配型西瓜乳饮料的研制

将西瓜汁、奶粉、柠檬酸、稳定剂、蔗糖等原料进行勾兑,制成口感适宜、西瓜香味与乳香味协调、风味独特、营养丰富的乳饮料,并通过单因素试验和正交试验筛选出最佳配方.制备该饮料的最佳配方为:西瓜汁添加量50%,蔗糖添加量9%,CMC-Na添加量0.4%,柠檬酸添加量0.3%.     

低糖西瓜皮果脯的生产工艺

以西瓜皮为原料,研究护色、硬化、烫漂、糖制方法对低糖西瓜皮果脯品质的影响.最佳工艺条件为采用1%食盐和0.1%柠檬酸的复合护色液进行2 h的护色处理;氯化钙进行硬化处理;95℃下烫漂5 min;0.085 MPa的真空度下,将瓜条在25%糖液中煮制5 min,自然降温糖渍15 h,然后于35%糖液中在相同真空度下煮制5 min,自然降温糖渍24 h,糖液中柠檬酸的添加量为总糖量的0.5%,此种方法制作的西瓜皮果脯酸甜适口、透明饱满、色泽自然.     

EFFECT OF PARTIAL REPLACEMENT OF SUCROSE BY CORN SYRUP ON QUALITY AND STABILITY OF CANNED APPLE SAUCE

SUMMARY— Apple sauces were made from Gravenstein apples under normal commercial processing conditions, using pure sucrose and combinations of sucrose and 62 D.E. corn syrup as sweeteners. Products were tested for storage stability of 68 and 86°F. Undesirable chemical and physical changes occurred rapidly at 86°F as indicated by the increase of hydroxymethyl furfural, darkening of serum color, decrease in consistency and increased can corrosion. This was accompanied by lower organoleptic color and ffavor scores. It appeared that the quality and storage stability of apple sauce were influenced more by higher storage temperatures and longer storage duration than by the type of sweeteners used in making the apple sauce. For a longer shelf fife and better quality retention, canned apple sauce should be stored at 68° F or lower. Results of this investigation indicate that corn syrup can be used lo replace 25% of the added sucrose in processing apple sauce.     

糖水荔枝罐头无硫护色研究

针对糖水荔枝罐头加工,贮藏中容易出现的褐变现象,通过L9(34)正交实验确定糖水荔枝最优无硫护色剂组合为:0.30%Vc 0.010%植酸 25%ZnCl2 2.0%NaCl.用该最优无硫护色剂改进工艺加工糖水荔枝罐头,样品在室温和自然光照下贮藏,贮藏期间,每2个月测定荔枝果肉的褐变强度.结果表明,最优无硫护色剂处理可以有效地抑制荔枝果肉的褐变,贮藏12个月的荔枝果肉的色泽和褐变强度无明显变化,与0.3%NaHSO3,处理比较,护色效果相当,该最优无硫护色剂是亚硫酸氢钠较好的替代品.     

西瓜汁果粒饮料的制备

以西瓜汁为原料,对影响西瓜汁果粒饮料制备的因素进行研究,通过试验得出果粒制备时海藻酸钠浓度为1.5%的与果汁按3:1的比例混合后,滴入1.5%的CaCl2溶液中;饮料制备时琼脂浓度为0.2%,果汁浓度10%,添加8%的蔗糖即可.     

西瓜皮中果胶的提取工艺

以西瓜皮为原料,采取酸提醇沉的方法提取果胶,研究pH、水料比、加热温度和提取时间四个单因素对果胶产品得率的影响.通过正交实验得出了提取果胶的最佳工艺条件:温度为85℃,时间为60min,pH为2.0,水料比为2:1,得率为0.3%.     

阿胶保健养生浆的研究

选用阿胶、枸杞子和大枣，制成一种具有保健作用的养生浆。通过对复方养生浆滋味等因素进行综合评价，从而确定各组分的最佳比例，并找出复合稳定剂的用量。