糖水毛酸浆罐头生产技术的研究  

Processing Technology Study on Sweet Water Physalis pubescens L. Can

作　　者：张庆钢[1] 余善鸣[1] 

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150028

出　　处：《食品科学》2006年第9期178-180,共3页Food Science

基　　金：黑龙江省教育厅科技攻关项目(10541077)

摘　　要：文章对糖水毛酸浆罐头生产技术进行了研究。本研究采用大量实验,选择毛酸浆完熟果实,采用抽空处理,低温、短时杀菌生产工艺,生产的糖水毛酸浆罐头,果实色泽黄,口感脆,风味浓,罐头中的VC含量较高。罐头的胖听率为1.9%,未胖听罐头中的微生物指标达到国家规定指标。This paper studied the processing technology of sweet water Physalis pubescens L. can. This study made a number of tests and chose the full maturity fruits of Physalis pubescens L., with vacuumization treatment, low temperature, and short time sterilization. The processed products become yellow fruits of crisp taste and strong smell, with high content of VC. The rate of dilation is 1.9%. The guide line of microorganism index in non-sweU can fulfil the country＇s standard.

关 键 词：毛酸浆 糖水罐头 低温杀菌 柠檬酸 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]