樱桃罐头生产工艺研究  

Processing techniques of canned cherry

作　　者：曹莹莹[1] 张爱萍[1] 孟兆刚[1] 冯晓群[1] 韩玲[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2008年第6期131-134,共4页Journal of Gansu Agricultural University

基　　金：甘肃省科技厅"星火"项目.

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.The cherry fruit （ev.＇Juhong＇） was employed as raw material for can processing,the optimum processing parameters were screened by using L, （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 O. in light red to red. measured items of 40 % as color protecting agent. The product had good taste in The color of processed fruit ratio of sour and sweet. The showed red and syrup clear, evaluation of sensitive, and, physical,chemical and microbe satisfied domestic food standard.

关 键 词：樱桃 罐头 工艺研究 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]