| 糖盐水荔枝罐头工艺研究 |
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| 引用本文： | 王德培,张伟锋.糖盐水荔枝罐头工艺研究[J].食品与机械,2006,22(4):102-105. |
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| 作者姓名： | 王德培 张伟锋 |
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| 作者单位： | 1. 仲恺农业技术学院食品科学系,广东,广州,510225
2. 仲恺农业技术学院中心实验室,广东,广州,510225 |
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| 摘 要： | 针对传统糖水荔枝罐头加工中的果肉变红、肉质变软、风味变差等问题,以糖盐水作为罐头溶液,调整传统糖水荔枝罐头的风味;以柠檬酸、抗坏血酸为荔枝罐头的护色剂和抗氧化剂,对荔枝果肉的护色、风味保存及风味调整进行了研究,运用正交试验设计对三种添加剂的浓度组合进行优化,筛选出较优组合,并对注液温度、排气、封罐、杀菌、冷却等工艺进行了探讨,确定了荔枝糖盐水罐头的最佳加工工艺。
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| 关 键 词： | 糖盐水 荔枝罐头 工艺 质量控制 |
| 收稿时间： | 2006-06-05 |
| 修稿时间： | 2006年6月5日 |
The processing of sugar-salt-water litchi can and its quality control |
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| WANG De-pei,ZHANG Wei-feng.The processing of sugar-salt-water litchi can and its quality control[J].Food and Machinery,2006,22(4):102-105. |
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| Authors: | WANG De-pei ZHANG Wei-feng |
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| Affiliation: | 1. Department of Food Science, Zhongkai University of Agricultural and Technology, Guangzhou, Guangdong 510225, China; 2. Central laboratory of Zhongkai University of Agricultural and Technology, Guangzhou , Guangdong510225 , China |
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| Abstract: | The technique of color retention and flavor preserving on Litchi pulp was investigated against problems that the Litchi pulp changing red and the Litchi pulp quality weakening.On process of Litchi can preserving, we applied sugar, salt, Citric acid and Ascorbic acid to be color retention and additive of flavor of Litchi pulp for litchi can.The optimal combination of these three agents was selected by orthogonal contrast experiment in order to keep good color retention and fine flavor .The treatment was as follows:16%Sugar 0.5%NaCl 0.1%Citricacid,adding 0.05%Ascorhic acid.The process technique of can preserving, such as the temperature of pour mixture, exhaust,can enveloping, sterilization and cooling was also discussed. Thereby, it can confirm the best way to machining Litchi can of sugar in salt solution. |
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| Keywords: | Sugar-salt-water Litchi can Processing Quality control |
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