| 樱桃罐头生产工艺研究 |
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| 引用本文： | 曹莹莹,张爱萍,孟兆刚,冯晓群,韩玲.樱桃罐头生产工艺研究[J].甘肃农业大学学报,2008,43(6). |
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| 作者姓名： | 曹莹莹 张爱萍 孟兆刚 冯晓群 韩玲 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 基金项目： | 甘肃省科技厅"星火"项目
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| 摘 要： | 以甘肃省天水市秦州区出产的‘巨红’樱桃为原料,通过L9(34)正交试验,筛选出糖水樱桃罐头最佳工艺参数:硬化剂(氯化钙)浓度为0.10%,预煮时间为100 s,染色剂(红曲红素与胭脂红比例为3∶1)浓度为0.25%,护色剂(柠檬酸)浓度为0.40%.其制品果实呈红色且均匀一致,糖水呈浅红色至红色;口味酸甜适中;组织形态良好.感官、理化、微生物指标均达到行业标准.该生产工艺操作方法简单,成本低,适合工厂化生产.
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| 关 键 词： | 樱桃 罐头 工艺研究 |
Processing techniques of canned cherry |
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| CAO Ying-ying,ZHANG Ai-ping,MENG Zhao-gang,FENG Xiao-qun,HAN Ling.Processing techniques of canned cherry[J].Journal of Gansu Agricultural University,2008,43(6). |
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| Authors: | CAO Ying-ying ZHANG Ai-ping MENG Zhao-gang FENG Xiao-qun HAN Ling |
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| Abstract: | The cherry fruit(cv.'Juhong') was employed as raw material for can processing,the optimum processing parameters were screened by using L 9(34) orthogonal experiments.The results showed that canned cherry could be processed by processing parameters as calcium chloride at 0.10 % as hardening agent,blanching time for 100 s,pigment at 0.25 % with the ratio of 3∶1 with monascorubin and carmine,and citric acid at 0.40 % as color protecting agent.The color of processed fruit showed red and syrup clear,in light red to red.The product had good taste in ratio of sour and sweet.The evaluation of sensitive,and,measured items of physical,chemical and microbe satisfied domestic food standard. |
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| Keywords: | cherry canned processing techniques |
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