糖水荔枝罐头生产中应用微波杀菌技术的研究  

Pasteurization of canned litchi by using microwaves

作　　者：陈昌实 黄智洵 余恺[2] 胡卓炎[2] 黄志民 朱东福 白梅 

机构地区：[1]广州果子食品厂,广东广州510370 [2]华南农业大学食品学院,广东广州510642 [3]广东省轻工业协会,广东广州510180

出　　处：《食品与机械》2005年第5期49-53,共5页Food and Machinery

基　　金：广州市科技攻关项目(2003Z1-E0071);广东省自然科学基金资助项目(000601)

摘　　要：采用微波杀菌技术生产糖水荔枝罐头,确定了应用微波杀菌后无菌封罐技术的生产新工艺。研究糖水荔枝罐头在隧道式微波能杀菌机中的罐距、位移速度、灌注、补充糖液的温度和操作方法等因素,确定新工艺的参数。Microwave pasteurization for canned Litchi filling with syrup in glass bottles was applied and the parameters such as the speed of the conveyer belt in the microwave tunnel, load of the canned Litchi and the initial temperature of the filling syrup were studied. The canning processing technology using microwave pasteurization with aseptic sealing for canned Litchi filling with syrup in glass bottles was established.

关 键 词：微波杀菌 荔枝 质构 颜色 商业无菌 微波杀菌技术 荔枝罐头 罐头生产 糖水 应用 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]